This is a warming, melt-in-the-mouth winter dish. The baby vegetables are cooked in the same dish as the lamb, so they absorb all the lovely rich flavours of rosemary, garlic and tomato. The parsley and lemon gremolata adds a final note of freshness and, if you love mint with your lamb, you could add
Lay the lamb, skin side down, on a clean surface. Scatter the tomatoes, olives, garlic and rosemary over the meat and then draw the sides together to make a semi-neat roll. Secure the roll with the pieces of string. Rub the lamb with the olive oil and season with sea salt and freshly ground black pepper.
Heat a large frying pan over high heat and brown the meat on all sides. Put the lamb in a large roasting tin. Stir the tomato paste and wine into the stock and pour it into the tin. Add the bay leaves. Cover and seal the tin with foil and place it in the oven.
While the lamb is cooking, make the horseradish gremolata. Combine the parsley, lemon zest and horseradish, if using, on a chopping board and chop once more to integrate the flavours.
Remove the lamb and vegetables from the oven and transfer to a warm serving platter. Sprinkle the gremolata over the lamb before serving.
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