Buckwheat Honey Roasted Leg of Lamb with Yellow Carrots

Ingredients

• Leg of Lamb

  • 16 small yellow and orange carrots, peeled and cut in half lengthwise
  • 24 garlic cloves, unpeeled
  • 2 rosemary sprigs
  • 3 bay leaves
  • 1/4 cup (60 ml) olive oil
  • 1 tbsp (15 ml) buckwheat honey
  • 1 tbsp (15 ml) balsamic vinegar
  • 1 leg of lamb, about 5 lb (2.3 kg), partially deboned and tied
  • 1 cup (250 ml) chicken broth

• 
Sauce

  • 2 shallots, chopped
  • 2 tbsp butter
  • 2 tbsp unbleached all-purpose flour
  • 4 cups (1 litre) chicken broth
  • 3 tbsp (45 ml) buckwheat honey