Heat oven to 160C/140C fan/gas 3.
For the lamb, scatter the vegetables, bay
leaves and a few rosemary sprigs into a
large roasting tin and drizzle with the
olive oil. Use a sharp knife to make little
slits all over the lamb. Poke a slice of
garlic and a small sprig of rosemary into
each one. Sit the lamb on top of the veg
in the roasting tin, add a splash of wine,
then cook for 2 hrs if you like it pink, or
2 hrs 15 mins for cooked through. Remove
from the oven, transfer to a board and
cover with foil, then rest for 45 mins-1 hr.
To make the gravy, pour off most of the
fat from the tin but leave the veg and any
meat juices. Place the tin on the heat to
caramelise the veg, then stir in the flour
and cook to a paste. Gradually stir in the
wine, cook for a min, then stir in the
stock and simmer until you have
a tasty gravy. Push the gravy through a
sieve into a small pan and keep warm.
Turn oven up to 220C/200C fan/gas 7.
For the crumbs, blitz everything in a food
processor and scatter over a tray. Bake
in the oven for 10-15 mins until crisp,
then re-blitz or break up with your fingers
to crumbs again. These can be made in
advance and kept in an airtight container
for 2 days. Serve the lamb carved into
slices, sprinkled with crumbs and a jug
of gravy alongside.