Rosemary and garlic studded lamb

Method

1. Oven at 180
2. Take the meat out of the fridge and prepare the garlic and rosemary
3. Slice the garlic cloves fairly thick, cut the fronds from the rosemary stalk
4. Make slits in the lamb, rub in salt & pepper
5. Poke a slice of garlic and a sprig of rosemary into each hole, making sure the rosemary is mostly tucked in (it could burn the ends)
6. Chop some carrots and onions and put them on the base of the roasting tray
7. Place the lamb on top of the veg, cover loosely with foil, and roast for about an hour
8. Remove the foil, pour over the white wine, and roast for a remaining 30 min
9. Cover with foil and rest for 15-20 min

Notes & thoughts

This was a bit dry — adjust the cooking time & temperature.