Honey mustard roasted leg of lamb with root vegetables

Directions

1. 1
   Mix the mustard, honey and herbs together in a bowl.Pat your lamb dry with kitchen paper, rub with the honey mustard and season liberally with coarse salt and freshly ground pepper.
2. 2
   Let your marinated leg of lamb sit at room temperature for an hour.Preheat the oven to 200C (400F).
3. 3
   Place all the chopped vegetables, garlic and lemon in a deep roasting tin.
4. 4
   Drizzle with olive oil and season with salt and pepper.
5. 5
   Add the thyme sprigs.
6. 6
   Place the lamb on a rack and rest over the vegetables.Cook for 20 minutes then reduce the oven temperature to 180C (350F).
7. 7
   Pour the wine and stock into the roasting tin.Cook for another hour and 20 minutes or until the internal temperature of the lamb registers at 60C (140F) on a meat thermometer.
8. 8
   Remove from the oven and transfer the lamb on a platter, loosely covered with foil, to rest for 20 minutes.Check the vegetables are all cooked through, if not return to the oven while lamb is resting. Once done, squeeze some of the roasted lemon over the vegetables.Arrange the vegetables on a serving tray. Carve the meat and serve on top of the vegetables.