Cook lamb on flat top to medium-rare unless specified otherwise.
Slice across in half at an angle.
Plate potatoes at 10:00, plate vegetables at 1:00, plate cut lamb loin at 6:00 with medium-rare side up.
Sauce over lamb with lamb juice.
Make small indentation in potatoes and fill with paprika oil.
Place rosemary sprigs just under edge of lamb at 7:00.