Preheat the oven to 450 degrees.  Toss the Vegetable Bowl ingredients in a heavy roaster until everything is well mixed.  Place the lamb on top of the roaster, fat side up.  Combine the Mustard Spread ingredients in a food processor and process into a paste.  Spread the mixture on the lamb (error on going light).  Drizzle the lamb with the remaining ¼ cup of honey.  Roast for 20 minutes at 450 degrees, then turn the temperature down to 200 degrees and continue roasting for 3 hours.  Place the cooked lamb on a cutting board and allow to rest while you make the sauce.  Remove the thyme and rosemary sprigs to the trash.  Pour the cooked vegetables and pan juices into a food processor and process into a thick sauce.  Slice the lamb and serve with the sauce spooned on top.

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