500g thin/baby carrots, with stems
2 Tbsp Oil
1 tsp Salt
1 rack of Lamb, about 4-6 ribs
1 Tbsp finely grated fresh Ginger
2 cloves Garlic, minced
1 Tbsp Honey
1 Tbsp Seven Colours Grill SeasoningTM
¼ tsp Pepper
2 Tbsp chopped fresh Mint


Preheat the oven to 200 ℃.
Toss the carrots with 1 Tbsp oil and ¼ tsp salt and layer on an oiled baking tray.
Sprinkle ¼ tsp salt over the lamb.
Combine 1 Tbsp oil with the ginger, garlic, honey, Seven Colours Grill Seasoning™ and pepper in a small bowl, and mix. Lay the lamb on a tray or plate, fat side up. Spread the ginger mixture over the top and gently press in, then set aside.
Roast the carrots in the centre of the oven for 8 minutes. Remove from the oven, and shift the carrots into one half of the tray. Set the lamb, fat side up, on the other side of the tray. Return to the oven and roast until the carrots are fork-tender, about 12 minutes.
Slice the lamb into chops.
Sprinkle the mint on the carrots and serve with the lamb.