For this lamb shoulder recipe, a bright citrus salad helps balance the richness of the lamb. A stunning main and side all in one dish.
Tbsp. finely chopped rosemary, plus more for servingmixed small oranges , peeled, halved, sliced or torn into small sectionsPreheat oven to 300°. Using a sharp knife, score fat across the top of lamb shoulder to create a crosshatch pattern, cutting about ¼" deep and spacing cuts about ¾" apart. Season generously all over with salt and pepper.Combine grated garlic, oil, red pepper flakes, grated zest, and 2 Tbsp. rosemary in a small bowl.
Arrange garlic heads, cut side down, around lamb and add strip of zest. Pour in wine and cover tightly with foil. Roast until meat is falling off the bone and fork-tender, 5–5½ hours. Keep covered and let rest 30 minutes.Gently toss orange pieces and fennel with lemon juice in a medium bowl; season lightly with salt.Tear the meat off the bones in large pieces and mound on a platter. Arrange citrus and fennel salad next to meat. Top meat with more rosemary and drizzle pan juices over.
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