Preheat your oven to 375°F (190°C). Pat the lamb chunks completely dry with paper towels to ensure a good roast, then season all sides generously with the coarse sea salt and black pepper.

In a large, heavy-bottomed Dutch oven or roasting pan with a tight-fitting lid, add the quartered potatoes, carrots, onion wedges, and smashed garlic.

Drizzle half of the olive oil over the vegetables and toss them well until they are evenly coated.

Arrange the seasoned lamb chunks directly on top of the bed of vegetables. Drizzle the remaining olive oil over the meat and tuck the fresh rosemary sprigs neatly between the lamb pieces.

Carefully pour the dry white wine down the inside edge of the pot so it pools at the bottom without washing the seasoning off the lamb, then cover the pot tightly with its lid.

Roast in the preheated oven for 1.5 hours without opening the lid. This allows the meat and vegetables to gently steam and tenderize in their combined juices.

Remove the lid and continue to roast for an additional 30 to 40 minutes, or until the lamb is deeply browned and the potatoes are golden with crispy edges.

Remove from the oven and let the dish rest for 10 minutes before serving. Serve family-style directly from the pot, offering crusty rustic bread on the side to soak up the rich, savory pan juices.