Preheat oven to 400.
Sprinkle lamb with 1 tablespoon of sea salt and pepper. Coat lamb with dijon mustard and italian seasoning. Place lamb in roasting pan.
Arrange vegetables around the lamb in the roasting pan. Drizzle with olive oil; sprinkle with remaining teaspoon of salt.
Pour in beef stock. Cover pan with foil.
Roast for 45 minutes to 1 hour. Remove foil and increase temperature to 425.
Roast an additional 15 minutes or until thermometer reads 130 internal temperature.
Remove from oven; let lamb rest for 15 minutes before slicing.
Transfer to serving platter and garnish as desired.
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