Pat the lamb dry with paper towels. Set aside.
To a mortar and pestle, add the garlic and sea salt, then pound (alternatively mince with a heavy knife). Then stir rosemary, pepper, salt & olive oil.
Preheat oven to 350°F.
Heat a stovetop safe roasting pan over med-high heat (alternatively use a large skillet).
Pour in 2 to 3 tablespoons of oil and heat through.
Place the lamb in the pan and sear for 10 to 12 minutes, turning every 2 to 3 minutes until browned.
Remove lamb to a board or plate. Set aside.
Add the wine to the roasting pan to deglaze the stuck meat bits.
Lower the heat to medium-low, then add the vegetables. Cook, stirring occasionally for 8 to minutes.
While the vegetables are cooking, rub the paste all over lamb. Then nestle the lamb on top of the vegetables.
Roast lamb in middle of oven for 30 minutes. Then toss the vegetables.
Continue to roast until an instant-read thermometer inserted into thickest part of meat (not touching the bone) registers 122°F to 126°F, 1¼ to 1½ hours. Transfer to a cutting board and rest lightly tented with foil for 15 to 25 minutes.
Raise the oven temperature to 425°F, and roast to vegetables until browned and cooked to your liking.
Combine all the dressing ingredients in a small jar with a tight-fitting lid and shake vigorously to combine.
Once the vegetables have finished cooking, place them on a warm platter. Carve the lamb and place the slices on top of the vegetables.
Serve with the dressing and enjoy.