Lamb Shoulder Roast with Herb, Garlic & Hot Honey

INGREDIENTS

1 Lamb Shoulder, Bone in
8 Garlic Cloves, halved
1 cup Red Wine
1/4 cup Honey
1/2 tbsp Paprika
1/2 tbsp Chili Flakes 
1 tbsp Fresh Rosemary, finely chopped

1. Preheat the oven to 180°C.
2. Prepare the ingredients: Finely chop the rosemary and halve the garlic cloves.
3. Score the lamb: Place the lamb shoulder meaty side up and make several deep cuts.
4. Season the lamb: In a small bowl, mix olive oil, salt, black pepper, paprika, and rosemary. Rub this mixture all over the lamb, ensuring it gets into the cuts.
5. Insert garlic: Place the halved garlic cloves into the cuts of the meat.
6.  Prepare the roasting pan: Pour 1 cup of water and 1 cup of red wine into a deep roasting pan. Place the seasoned lamb inside and cover tightly with foil.
7. Roast: Cook in the oven for 1.5 hours.
8.  Make the glaze: In a small bowl, mix honey and chili flakes.
   
9. Caramelize the lamb: Remove the lamb from the oven and increase the temperature to 220°C. Take off the foil, brush the honey mixture evenly over the meat, and return to the oven for another 30 minutes, until the surface is well-browned and caramelized.
10. Rest and serve: Remove from the oven and let the lamb rest for 10 minutes before serving.

Adapted from Cooked & Loved