Leg of Lamb with roasted fennel, onions, and carrots

Ingredients

• 1 leg of lamb
• 1 handful garlic cloves (peeled)
• 3 sprigs fresh rosemary (about 4 inches long)
• 3 tablespoons kosher salt
• 2 tablespoons cracked black pepper
• olive oil (not extra virgin)
• 2 onions (large, peeled, sliced in wedges)
• 2 fennel (medium, sliced or cut into wedges, including stems and fronds)
• 8 carrots (medium, peeled, cut in thirds, and including green tops)
• 2 teaspoons kosher salt
• 1 teaspoon cracked black pepper
• olive oil (not extra virgin)