Spread garlic cloves with oil.
Put them in a small mold and put in the oven at 200 degrees for 20 minutes or until they are tender. (Note, if they are browning a lot, cover them with aluminum foil).
Peel the garlic, crush them with a fork and make a paste with 1/2 teaspoon of oil.
Make small incisions all over the meat and induce the garlic paste. Let it marinate for a couple of hours minimum.
Put the lamb on a tray to roast on a bed of rosemary and add salt and pepper.
Brush the potatoes with oil and arrange around the lamb.
Put a little more rosemary around and put salt and pepper on the meat.
Grill in the oven at 230 degrees for 10 minutes.
Lower the temperature to 180 degrees and simmer for another 15 minutes more for each 500 grams of meat.
The meat must reach 70 degrees when a thermometer is inserted.
Put the lamb on a plate to serve and let stand for 10 minutes before splitting.
If at this point the potatoes are not tender, return them to the oven.
Reserve the rosemary and discard the fat from the tray on which the lamb was baked.
Put the red wine on it and bring it to a boil, scraping the cooking bottom and the remaining pieces of lamb.
Reduce the sauce and rectify the seasoning.
Cut the lamb and serve it with potatoes covered by the red wine sauce prepared.
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