Rolled Lamb Roast with Rosemary and Roasted Vegetables

Rinse the lamb, pat dry, butterfly, and spread flat on the work surface. Peel the garlic and chop finely. From two sprigs of the rosemary, remove the leaves, discard the stems, and chop the leaves finely. In small bowl, stir together the garlic, rosemary, and 4 to 5 tablespoons of the oil. Spoon 1/2 of the oil mixture over the meat. Tightly roll the meat around the filling and tie together with kitchen string to keep closed. Peel the carrots, parsley root, and turnips and then cut into large pieces. Rinse and halve the potatoes. Place the vegetables and the rest of rosemary in an ovenproof dish and season with salt and pepper. Drizzle with olive oil. Season the meat with salt and pepper and brush with the remaining rosemary-garlic oil. Place the meat on top of the vegetables, and place the pan in the oven and bake for about 30 minutes, until the vegetables begin to brown. Then pour a little stock into the pan and simmer another 1.5 hours, occasionally turning the vegetables and meat and basting with the pan drippings. Before serving, remove the kitchen string and season with salt and pepper.