AGA Lemon and Mint Leg of Lamb with Tarragon and Marmalade Carrots | Hoad & Taylor

Ingredients

• 1 x 2kg leg of DukesHill bone-in lamb
• 2 onions, peeled, quartered and sliced
• Salt and pepper
• Grated zest of 1 lemon
• 20g fresh mint leaves
• 2 tbsp olive or rapeseed oil
• 1 or 2 fat cloves of garlic, peeled and roughly sliced
• Salt and black pepper
• 2 fennel bulbs, each cut into 6 wedges and rolled in a little oil
• Cooked onions and pan juices from the roasting pan
• 2 tbsp plain flour
• 2 tbsp Worcestershire sauce
• Vegetable stock
• 800g new carrots, scrubbed or peeled
• 40g butter, softened
• 2 tsp chopped fresh tarragon
• 1-2 tbsp marmalade