Roasted Leg Of Lamb With Carrots And Honey-Mint Sauce Recipe

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1 lemon, strips of zest removed with a peeler and juice squeezed

6 cloves garlic

1/2 cup plus 3 tablespoons olive oil

kosher salt and black pepper

1 6- to 7-pound bone-in leg of lamb, at room temperature

3 pounds very small carrots, scrubbed; or regular carrots, peeled and cut into thin sticks

2 cups fresh flat-leaf parsley

1 cup fresh mint leaves

6 scallions, chopped

2 teaspoons honey

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