Rack of lamb and crystallized carrots

Preparation

Turn the oven to 180 °. Roll the lamb in cumin seeds, put it in a baking pan, slide the oven and cook for 20 minutes.

Peel the carrots, leave them whole, and peel the onions and shell peas.

Plunge the peas 3 minutes in boiling salted water, then drain.

Pour honey and 1 tablespoon of soy sauce in a pan, bring to a boil, add the carrots, turn and cook for 10 minutes over low heat, add the onions and peas, cumin powder, stir and cook for another 10 minutes on low heat.

Remove the rack of lamb from the oven and the baking dish, pour the remaining soy sauce to deglaze, add the mint sprigs and pepper.

Serve hot: lay the square sliced on plates, add the vegetables, cover with sauce and sprinkle with cumin seeds.