Lamb Medallions with Glazed Carrots

Season meat with salt and pepper. Heat oil in a pan and brown meat on both sides. Arrange in a roasting pan and cook in preheated oven at 200°C (approximately 400°F) (gas mark 3-4, fan: 180°C) for about 15-20 minutes. Peel and chop carrots. Heat 2 tablespoons of butter in a nonstick pan and saute carrots for about 8-10 minutes, stirring. Rinse lemon and cut into wedges. Rinse leeks and cut into rings. Add leeks to carrots and saute briefly. Arrange lamb with carrots on plates and serve garnished with lemon wedges and parsley.