Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.More About Nick Nairn
Heat the oven to 180C.
Roughly chop all the veg and place in a large meat tray. Remove the leaves from the rosemary stalks. Peel and finely slice the garlic.
Using a sharp knife, make incisions all over the lamb and generously insert slivers of garlic and rosemary leaves into the holes. Grind salt and pepper all over the meat.
Heat a large frying pan on a high-ish heat. Add a little oil. Brown the lamb on all sides, add the butter and baste the meat. Remove the lamb from the pan.
Add the meat to the tray of veg. Place in the oven for 20-25 minutes. Remove and leave to rest for at least 10 mins.
Meanwhile place the oven tray with the cooked veg in on a medium hob. Add the wine and stir around, picking up all the nice sticky bits from the base of the tray. Add the stock and stir well. Strain this gravy into a small saucepan and heat gently.
Discard the veg. Slice the lamb and serve with the gravy and your favourite sides.