Roast Leg of Lamb with Rosemary, Lemon, and Honey - Food'n'Chef

Ingredients

• 2.2 lbs (1 kg) leg of lamb
• 4 cloves (20 g) fresh garlic
• ½ cup (100 ml) olive oil
• 4 sprigs (20 g) fresh rosemary
• 1 tbsp (20 g) salt
• 1 tsp (5 g) ground black pepper
• 3 tbsp (50 g) Dijon mustard
• 3 tbsp (50 g) honey
• 1 lemon, juiced and zested
• 1 lb (500 g) potatoes, cut into wedges
• 1 large (200 g) bell pepper, sliced
• 1 tbsp (20 g) olive oil
• 1 tsp (2 g) salt
• 1 tsp (1 g) ground black pepper
• 1 tbsp (5 g) fresh rosemary, chopped
• ¼ cup (50 g) chopped fresh parsley
• 2 tbsp (20 g) chopped fresh mint
• 2 tbsp (30 g) walnuts, chopped