Roasted Suckling Lamb
Preheat the oven to 375 degrees.
Rinse the lamb with cold water and pat dry. Trim off the excess fat, leaving a thin layer to protect the meat during cooking. Rub the lamb with 3 tablespoons of the olive oil. Using a small knife make small incisions all over the lamb. Cut half the garlic cloves into thin slices. Slip the slices into the incisions with half the rosemary. Season the lamb with salt and pepper.
Remove the lamb from the oven to a serving platter, cover and allow to rest for 15 to 20 minutes. Leave the potatoes and onions in the pan, and return to the oven for an additional 15 minutes or until tender.