- 1kg lamb shoulder, boned & rolled
- 3 garlic cloves
- 6-8 rosemary sprigs
- 3 blood oranges
- 1 tsp ssalt
- Freshly ground pepper
- A pinch of chilli flakes
- 2 star anise or 1 cinnamon stick
- 1 tbsp honey
- 1 tbsp olive oil
- A glass of water or white wine
1. Heat your oven to 220°C/Fan 200°C/Gas 7. Unwrap the lamb and place it in a roasting tin. Pat the meat dry with kitchen paper and leave it to come to room temperature.
2. Peel and finely chop the garlic. Strip the leaves from 2 rosemary sprigs and finely chop the leaves. Grate the zest off 1 of your oranges. Mix all this with 1 tsp sea salt, a good pinch of black pepper and the chilli flakes.
3. Prick the lamb all over with the tip of a pairing knife. Massage the garlic and rosemary rub all over the meat, rubbing it into all the little nooks and crannies. Tuck the remaining rosemary sprigs under the lamb with the star anise or cinnamon.
4. Quarter all of your oranges (including the zested on) and arrange around the lamb. Drizzle the olive oil over the top of the lamb.
5. Roast the lamb at the high heat for 25 mins, or till it has a golden crust. Remove from the oven. Drizzle the honey over the top. Add a glass of water or wine to the tin, cover with a double layer of foil, and lower the heat to 160°C/140°C/Gas 3. Roast for 3 hrs.
6. Remove the tin from the oven. Unwrap the lamb (mind the steam!) and transfer the meat to a chopping board. Rest for 30 mins to 1 hr before carving. Squeeze some of the juice from the oranges in with the meat juices. Pour into a pan and boil till reduced down and slightly thickened. Taste. Add a little honey, if needed, to create a lovely light gravy. Serve with the lamb.