Roasted Lamb with Mint Pesto and Spiced Carrots & Potatoes

Instructions:

1. Step 1:

   Preheat oven to 425°F (220°C). Scrub carrots and fingerling potatoes, and place on a rimmed baking sheet. Sprinkle with cumin, 1 1/4 tbsp olive oil, and salt to taste, tossing to coat. Roast 20 to 30 minutes, until tender.

2. Step 2:

   Rub lamb with oregano plus a generous amount of salt and pepper. Heat a large skillet over high and sear meat 2 to 3 minutes, then flip and cook an additional 2 minutes. (If very thick, transfer to oven alongside carrots and potatoes and cook until inner temperature reaches 145°F [63°C].) Let meat rest at least 5 min before serving.

3. Step 3:

   While lamb, carrot, and potatoes cook, prepare the pesto. In a food processor or blender, combine garlic, mint leaves, pistachios, lemon juice, and remaining 1 1/4 tbsp olive oil. Add 1 cup water and blend until smooth, adding additional water to thin if needed. Season with salt to taste.

4. Step 4:

   Top lamb with pesto, adding roasted vegetables and potatoes on the side.