Roast lamb with rosemary, cumin-spiced carrots & yoghurt tahini sauce – Sophie Zalokar

Ingredients

• 1.5 kg easy-carve leg of lamb
• 2 tbsp extra virgin olive oil
• salt flakes & freshly cracked black pepper
• ½ cup rosemary sprigs, roughly chopped
• 4 medium carrots, peeled
• 2 tsp ground cumin
• ½ tsp ground cinnamon
• ¼ cup lemon juice
• 2 tbsp tahini
• 4 – 5 tbsp water
• 1 cup Greek yoghurt
• ¼ cup fresh dill tips, to garnish