Season the lamb with sea salt and pepper
Sear all sides of the lamb in the pan with medium high heat
Place the carrots (and/or any other vegetables you like) as a layer at the bottom on the roasting tray
Season with salt and pepper
Sprinkle few rosemary stalks on top of the vegetables
Place the lamb rack on top of it (skin side up)
Sprinkle another few rosemary on top of the lamb
Roast at 180\" for 25 mins for medium rare -8 bones rack (oven must be preheated for 10-15mins). Add another 10-15 mins to roasting if you want it more cooked
Remove the lamb from oven and cover in tin foil,rest for 10 mins before carving.(do not cut the lamb right after cooking,that will dry out the meat)
**i had to split my lamb into two halves this time because I\'m pregnant,I need to cook my portion separately from my husband one.
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