Swedish Easter Roast Lamb with Rosemary Potatoes

Method

1. 1Preheat the oven to 175°C. Make small incisions across the lamb roast and insert slivers of 3 peeled garlic cloves.
2. 2Finely chop the remaining garlic and half the rosemary; rub all over the lamb along with olive oil, 1 teaspoon salt, and half the black pepper.
3. 3Cut the potatoes into halves and slice the carrots into thick batons; toss them in a roasting pan with melted butter, remaining rosemary, salt, and pepper.
4. 4Place the lamb directly on top of the vegetables and roast in the oven for about 60 to 75 minutes, until the meat thermometer reaches 60°C for medium-rare.
5. 5Remove the lamb, cover loosely with foil, and let rest for 15 minutes before carving and serving over the caramelized vegetables.