Herb pesto-lemon roasted lamb with cumin roasted carrots and fresh tabouli.
Remove the boneless lamb from the mesh bag. Rub with lemon zest and lots of mint-parsley-basil pesto. Roll back up and stuff back into mesh bag. Marinate in fridge for 6-8 hrs. Remove from fridge, place in pan surrounded by carrots, squeeze lemon over meat and roast at 425 for 15 mins. Reduce temp to 375 and continue roasting until internal temp is 125. Let rest 15 mins before slicing.