Campfire Lamb Peka

Name: Campfire Lamb Peka
Ingredients: 2 pounds small Yukon Gold potatoes, halved if larger than 2 1/2 inches in diameter; 2 large yellow onions, cut into 1 1/2-inch wedges; 1 head garlic, cloves peeled; 1 1/2 pounds large carrots, trimmed and cut into 3-inch pieces; 1 tablespoon kosher salt, divided; 1 teaspoon ground black pepper, divided; 4 rosemary sprigs; 6 tablespoons extra-virgin olive oil, divided, plus more for serving; 6 bone-in lamb neck chops or shoulder chops (about 8 ounces each); 1 cup dry white wine; Flaky sea salt, for serving