- 2 lb leg of lamb, bone in
- 2 tbsp honey
- ½ tbsp lemon juice
- 2 tbsp Dijon mustard
- ½ tbsp olive oil
- 4 sprigs fresh rosemary or a little more, as needed
- 5 cloves garlic
- 1 Tbsp cooking with Greens Go To Blend
- 1 tsp Cooking with greens Pink Himalayan Seasong Blend
- 1 to 1.5 cups Chicken broth
- 6 medium yellow potatoes cut into large squares
- 1.5 cups baby carrots
- 3 stalks celery chopped
- Raised roasting rack pan
- aluminum foil
Preheat oven to 425 degrees. Place Potatoes, carrots and celery on rack. Place lamb on raised roasting pan rack.
Make incisions around the lamb with a small sharp knife, evenly spaced around 1-2in apart.
Mix together the honey, lemon, mustard Go To Blend and oil, pour it over the lamb then rub all over.
Peel the garlic and cut into long strips, around 6-8 per clove. Break the rosemary stem(s) in to approx 1in lengths (easiest to break the stem just above where the leaves sprout out so you get a little 'point') then stuff a piece of rosemary and a piece of garlic into each incision in the lamb. Add Chicken broth to bottom of pan.
Sprinkle the Seasoning Blend over the lamb and cover pan with aluminum foil. roast for approx 45min.
Remove foil and roast for the remaining time uncovered, checking periodically to test for doneness. Lamb should be at least 135 degrees temp at it's thickest point near bone.
Remove from the oven and allow to stand for around 10-15minutes before carving. Scrape any stickiness from the cooking dish and mix with the drippings that should be left from cooking. Remove any additional oil, reduce drippings in a small saucepan and pour over as a gravy. If you prefer thicker, you can add a little cornstarch/cornflour.