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servings:

Inspired by Britain's classic drink — lager topped with stout — the sauce is a natural for lamb. Taste it and add more honey to offset any bitterness and get just the balance you want.

• 1 6 1/4-pound leg of lamb, boned, butterflied, trimmed of excess fat and sinew (reserve bone and trimmings for sauce)*
• 1 small onion, chopped
• 3/4 cup chopped peeled carrots
• 1 1/2 cups beef broth
• 1/2 cup Guinness Extra Stout
• 1/2 cup Harp lager beer
• 2 tablespoons honey mustard
• Disposable 11 3/4x8 1/2x1 1/4-inch aluminum baking pan
• 1/3 cup balsamic vinegar
• 1 tablespoon granulated garlic
• 3 tablespoons lemon pepper seasoning
• 2 tablespoons (1/4 stick) chilled butter, cut into 4 cubes
• 1 teaspoon (or more) honey

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