Honey Mustard Roasted Lamb – Fustini's Oils & Vinegars

Ingredients

• 1 5-7lb leg of lamb, partially de-boned
• 1/4 cup Iron Fish Honey vinegar
• 1/4 cup Fustini's Herbs of Naples balsamic
• 2 tablespoons Fustini's Medium SELECT olive oil
• 1 bulb of garlic, peeled and cloves removed
• 3 shallots, peeled and quartered
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1/2 tablespoon salt
• 2 teaspoons cracked black pepper
• 1 1/2 cups beef broth
• spring onions, or rosemary for garnish (optional)