Roast Suckling Lamb With Potatoes

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1 12–15 lb. whole lamb (have butcher cut

lamb into quarters, crack all joints, and, if

using, split head in half)

1/3 cup extra-virgin olive oil

3 heads garlic, separated into cloves and


1 1/2 cups fresh rosemary leaves

Salt and freshly ground black pepper

4 lbs. small potatoes

2 cups dry white wine

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