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