• Step 1
  Preheat oven to 200°C/180°C fan-forced. Line a roasting pan with baking paper. Place lamb in prepared pan.
• Step 2
  Combine oil, mustard, honey, garlic and rosemary in a bowl. Rub honey mixture over lamb. Add vegetables to pan. Roast for 15 minutes. Reduce heat to 180°C/160°C fan-forced. Roast for 1 hour for medium or until cooked to your liking. Remove from oven. Stand, covered, for 10 to 15 minutes before carving. Serve with roasted vegetables.
• Method for Rosemary Roasted Potatoes:

INGREDIENTS
Crust:
125g disgestive biscuit
56g butter

Filling:
2 Eggs
2 Teaspoons vanilla extract
5 Tablespoons Honey
2 Teaspoons lemon juice
450g Cream Cheese

Topping:
250g, full fat yoghurt
2 Tablespoons Honey
1 Teaspoon vanilla extract

PREPARATION:

1. 1)Melt the butter. Combine with the crushed disgestive biscuit , Press into a 9-inch springform pan. 
2. 2)Combine filling ingredients in a bowl. Beat until smooth (tip: it helps a lot if you leave the eggs and cream cheese out for a while before you make this so they warm up to room temperature). 
3. 3)Pour into disgestive biscuit crust. Bake for 20-30 minutes (watch carefully toward the end, you need to catch it between turning solid and puffing up). Cool at least 10 minutes. 
4. 4)Combine filling ingredients while cheesecake is baking. Pour topping on cake after cake has cooled a while. 
5. 5)Bake an additional 10 minutes. Decor the cake as desired.