Stuffed Easter Lamb Leg

• 2 whole legs of lamb
• 2 large carrots peeled and cut into 1/4 inch rounds
• 6 cloves garlic whole
• 6 sprigs fresh rosemary whole

Stuffing:

• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1/2 red bell pepper diced
• 8 cloves garlic minced
• 1 cup cashews finely chopped
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 dried Italian herbs
• 2 tablespoons parsley chopped
• 2 tablespoons fresh Rosemary chopped

Sauce:

• 1/4 cup olive oil
• 1/4 cup honey
• 2 tablespoons lemon juice