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

With the rack in the middle position, preheat the oven to 350°F (180°C).

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