Ingredients for Leg Lamb

• 1.5kg easy-carve leg lamb
• 1 tbsp olive oil
• 1 1/2 tbsp whole grain mustard
• 2 tbsp Honey Australia 100% Australian Organic Honey
• 2 garlic cloves, crushed
• 1 tbsp chopped fresh rosemary
• 2 carrots, peeled, roughly
• 2x (275g each) pontiac potatoes, peeled, roughly chopped
• 1 large orange sweet potato, peeled, roughly chopped

Ingredients for Rosemary Roasted Potatoes:

• 500g baby potatoes, halved or quartered if large
• 1 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• 1 tbsp freshly chopped rosemary
• Pinch of kosher salt
• Pinch of ground black pepper

Ingredients for Honey Roasted Carrot:

• 200g baby carrots
• 3 tbsp. olive oil
• 85g Honey Australia 100% Australian Organic Honey
• salt and ground black pepper to taste

Method for Leg Lamb:

Step 1 Preheat oven to 200°C/180°C fan-forced. Line a roasting pan with baking paper. Place lamb in prepared pan.

Step 2 Combine oil, mustard, honey, garlic and rosemary in a bowl. Rub honey mixture over lamb. Add vegetables to pan. Roast for 15 minutes. Reduce heat to 180°C/160°C fan-forced. Roast for 1 hour for medium or until cooked to your liking. Remove from oven. Stand, covered, for 10 to 15 minutes before carving. Serve with roasted vegetables.

Method for Rosemary Roasted Potatoes:

Step 1 Preheat oven to 170°C. Season the potatoes with olive oil, garlic, rosemary and salt &pepper.

Step 2 Roast until crispy, stirring occasionally. About 1 hour.

Method for Honey Roasted Carrot:

Step 1 Preheat oven to 170°C. Place the carrot in a bowl. Drizzle with olive oil, until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper.

Step 2 Roast until crispy, stirring occasionally. About 1 hour.