Roast leg of lamb with honey and root vegetables

Vegetables:

• 2 medium carrots, peeled and cut into 2.5 cm (1 in.) chunks
• 1/2 rutabaga (turnip), peeled and cut into 2.5 cm (1 in.) dice
• 3 medium parsnips, peeled and cut into 2.5 cm (1 in.) chunks
• 1/2 celery root, peeled and cut into 2.5 cm (1 in.) dice
• 30 ml (2 tbsp) olive oil
• 15 ml (1 tbsp) fresh rosemary, chopped
• 250 ml (1 cup) dried dates, blanched for 2 minutes in boiling water and cut into 3
• Salt and freshly ground black pepper

Leg of lamb:

• 1 leg of lamb, boneless, about 800 g (1 3/4 lb)
• 2 to 3 garlic cloves, peeled, cut into 4 and degermed
• 50 ml (3 tbsp) olive oil
• 15 ml (1 tbsp) Dijon mustard
• 15 ml (1 tbsp) herbes de Provence
• Salt and freshly ground black pepper
• 125 ml (1/2 cup) water
• 125 ml (1/2 cup) liquid honey