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Salt the lamb with half the salt, and allow to sit out room temperature for an hour.
Preheat the oven to 400 Place a (preferably cast iron), pan with a lid, on top the stove.
Drizzle the olive oil into the heated pan, toss in the onion and garlic and sear for a moment. Place the lamb in, on top of the onions and garlic and sear all sides until you see the color of the meat change from red to brown.
Sprinkle the spices, rosemary and remaining salt into the pan.Pour the wine in and put the lid on for 3-minutes.
Quarter the unpeeled potatoes and carrots, lift the lid, place them around the lamb, lid back on and place the covered pan in the oven. Turn the oven down to 325 and roast for an hour to an hour.
After an hour, open the pan, ladle the wine sauce at the bottom of the pan, over the tops of the veggies and meat, cover and continue roasting, another 30-minutes. Ready to serve.