Rosemary Lamb

Rinse the lamb, pat dry and spread on work surface. Peel garlic and chop finely. From the 2 sprigs of rosemary, pull the needles and chop finely. Mix with the garlic and 4-5 tablespoons of oil and spread on the lamb. Roll meat tightly and tie with kitchen twine. Season with salt and pepper. Trim the soup vegetables and roughly chop. In a roasting pan, heat 2 tablespoons oil and brown the meat on all sides over high heat. Add soup vegetables and cook briefly until golden brown. Pour in the stock. Roast in preheated oven about 1 1/2 hours. Wrap the roast in aluminum foil and let it rest. In the meantime, strain the cooking liquid and return to a boil. Cook until reduced to half and season to taste. Remove the kitchen twine from the lamb, slice the meat and arrange on a platter. Serve the sauce on the side.