Preheat your oven to 375 degrees F (190 degrees C) and pat the lamb chunks dry with paper towels.

In a large bowl, toss the lamb chunks with half of the olive oil, salt, black pepper, and sweet paprika until evenly coated.

In a separate large bowl, combine the potatoes, carrots, onion, and whole garlic cloves, then toss them with the remaining olive oil and a pinch of salt.

Arrange the seasoned vegetables in a single layer at the bottom of a heavy cast-iron Dutch oven or deep roasting pan.

Place the seasoned lamb chunks directly on top of the vegetables and tuck the fresh rosemary sprigs between the meat pieces.

Pour the dry white wine over the mixture, then cover the Dutch oven tightly with its lid or a double layer of aluminum foil to trap the steam.

Bake in the preheated oven for 1 hour and 30 minutes without opening the lid to ensure the meat steams and tenderizes.

Carefully remove the lid, gently baste the meat with the pan juices, and return the pot uncovered to the oven.

Roast uncovered for another 30 minutes, or until the lamb is deeply browned and the potatoes are tender with crispy edges.

Let the dish rest for 10 minutes before serving hot straight from the pot with crusty bread to soak up the savory juices.