With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Leg of Lamb
In a roasting pan or large baking dish, combine the carrots, garlic, rosemary, bay leaf, and half the oil. Salt and pepper. Set aside.
In a small bowl, combine the honey and vinegar. Set aside.
In a large skillet, brown the meat in the remaining oil. Season with salt and pepper. Place the lamb in the pan over the vegetables. Add the broth. Brush with the honey mixture before and during cooking. Bake for about 1 hour and 10 minutes or until a thermometer inserted in the centre of the meat without touching the bone reads 50 °C (122 °F) for medium rare. Cover with aluminum foil. Let rest for 15 minutes. The temperature should rise to about 57 °C (135 °F).
Meanwhile, in a saucepan, brown the shallots in the butter. Season with salt and pepper. Add the flour and cook for 1 minute, stirring constantly. Add the broth and honey and bring to a boil, stirring constantly with a whisk. Reduce until the sauce is slightly syrupy. You should have about 375 ml (1 ½ cups) of sauce. Adjust the seasoning.
Slice the lamb. Serve with the carrots and garlic. Top with the sauce and serve with Mascarpone and Garlic Polenta (see recipe).