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1
Pat the lamb dry, arrange it, boned side up, on a work surface, and season it with salt and pepper.
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2
Rub with 2 tablespoons of oil.
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3
Spread the lamb evenly with the olive-cheese-tomato mixture, leaving a 1-inch border around the edges.
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4
Beginning with a short side, roll it up jelly roll fashion, and tie it tightly with kitchen string.
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5
The rolled and tied roast may look ungainly, but it will improve in appearance when cooked.
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6
Transfer the lamb to a roasting pan and rub it all over with the remaining 1 tablespoon of oil, 1 teaspoon rosemary and salt and pepper to taste.
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7
Roast the lamb in the middle of a preheated 325 degree oven for 30 minutes, scatter the onion around it in the pan, and roast the lamb for 1 to 1 1/4 hours more (a total of 20 minutes per pound of boneless meat ) or until a meat thermometer registers 140 degrees for medium rare.
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8
Transfer the lamb to a cutting board and let it stand for 20 minutes.
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9
While the lamb is standing, skim the fat from the pan drippings and set the roasting pan over moderately high heat.
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10
Add the wine, deglaze the pan, scraping up the brown bits, and boil the mixture until it is reduced by half.
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11
Strain the mixture through a fine sieve into a saucepan, add the broth, the remaining 1/2 teaspoon rosemary, the water, and any juices on the cutting board.
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12
Boil the mixture until it is reduced to about 2 cups.
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13
Stir the cornstarch mixture, add it to the wine mixture, whisking, and simmer the sauce for 2 minutes.
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14
Season the sauce with salt and pepper and keep it warm.
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15
Discard the lamb strings.
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16
Slice and arrange on a heated platter.
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17
Surround with quinoa timbales and clusters of the carrots.
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18
Strain the sauce into a heated sauceboat and serve with the lamb
