This meltingly tender lamb showcases wonderful flavours – from cinnamon to clementines. Try pairing with a glass of Australian Barossa Valley Shiraz for a great flavour combination.
1. Begin by making the salt rub. Pick the leaves from 7 sprigs rosemary and add to a food processor with the salt,
cinnamon and 6 garlic cloves. Blitz to form a coarse rub.
2. Pierce the lamb all over with a sharp knife and rub in the rosemary mix, pushing the rub into any holes. Wrap tightly in cling film and marinate in the fridge overnight.
3. Preheat the oven to 160ºC/140ºC fan/ gas mark 3. Remove the lamb from the fridge 30 minutes before cooking.
4. Oil a large roasting tray, add the lamb and cover tightly with foil, making sure there are no gaps. Slide into the oven and cook for 4 hours. After this time, add the onion, halved garlic bulb, clementines and remaining rosemary to the tray and baste the lamb with any juices. Cover tightly again in tin foil and return to the oven for a further 1 hour.
5. Remove the lamb from the oven and brush over half the redcurrant sauce. Return to the oven uncovered and roast for 15 minutes, then brush over the remaining redcurrant sauce and cook for a final 15 minutes.
6. Leave the lamb to rest for 10 minutes, draining any fat away from the juices. Shred the lamb and serve with the roasted vegetables and juices.