Glazed carrots

Today I got to make and serve my favorite Sunday meal, even though it was only Saturday: lamb. I absolutely love lamb! I had planned to roast the meat, but, before I knew it, it was already five o’clock and no time for roasting. So I tried something new that may just become my new favorite way of cooking a lamb roast: I butterflied and sautéed the whole roast as one piece after rubbing it with liberal amounts of Provence seasoning, salt, and pepper.  When done, it had the most wonderful crust surrounding the tender meat. I finished it with a delectable Madeira pan sauce heavily seasoned with lavender, terragon, and fresh rosemary, fresh oregano, and fresh thyme. Wow!