Mini lamb roast with carrots and carrot-top pesto

Ingredients

• 60 ml olive oil
• 2 garlic cloves, finely chopped
• 2 tsp finely chopped thyme
• Finely grated rind and juice of ½ lemon
• 1 mini lamb roast (about 350gm)
• 300 gm small kipfler potatoes, scrubbed, halved
• 1 bunch Dutch carrots, trimmed (tops reserved), scrubbed and halved
• 1 tbsp coarsely chopped mint
• 1 tbsp coarsely chopped flat-leaf parsley
• Carrot-top pesto
• ½ cup reserved carrot tops (firmly packed)
• ½ cup mint (firmly packed)
• 1 garlic clove
• 1 spring onion, coarsely chopped
• 2 tsp capers in vinegar, drained
• 50 ml extra-virgin olive oil
• 50 ml olive oil
• 1 tsp red wine vinegar