In a large bowl combine 6 tbs extra-virgin olive oil, minced garlic, chopped rosemary, thyme, lemon zest, red wine vinegar, 2.5 tsp salt, 1 tsp black pepper and smoked paprika. Whisk until emulsified.

Score the fat on the lamb shoulder lightly and pat the meat dry. Place the lamb pieces in a large sealable bag or non-reactive dish and pour the marinade over. Massage the marinade into the meat so it coats evenly. Refrigerate for at least 6 hours, preferably overnight, to allow flavors to penetrate.

Remove the lamb from the refrigerator 1 hour before cooking to bring it to near room temperature. Preheat oven to 160°C (320°F).

Heat a large heavy ovenproof skillet or roasting pan over medium-high heat. Add 1 tbs olive oil and sear the lamb, fat-side down first, until deeply browned on all sides, about 4–6 minutes per side. Transfer the pan (or move lamb to a roasting rack in a pan) and roast in the preheated oven for 2 to 2½ hours, or until the internal temperature reaches 88–92°C (190–198°F) for very tender, pull-apart lamb. Baste with pan juices halfway through roasting.

Remove lamb from oven and tent loosely with foil. Let rest 20 minutes before slicing or pulling.

Roasted Root Vegetables

While the lamb roasts, preheat oven to 200°C (400°F) for the vegetables. On a large rimmed baking sheet toss the potatoes, carrots, parsnips and red onion with 4 tbs olive oil, 1 tbs honey, 1 tbs chopped rosemary, 1.25 tsp salt and 0.75 tsp black pepper until evenly coated.

Spread vegetables in a single layer, leaving space between pieces. Roast on the middle rack for 35–45 minutes, turning once after 20–25 minutes, until vegetables are golden and tender and edges caramelize.

When done, transfer to a serving dish and keep warm. If vegetables finish before the lamb, lower oven to 160°C and hold covered with foil.

Herb Jus

While lamb rests, prepare the jus using the roasting pan drippings. Place the roasting pan or skillet over medium heat on the stovetop (if using an enamel-lined pan, transfer pan juices to a saucepan). Add the chopped shallot and smashed garlic to the pan and sauté for 2–3 minutes until translucent but not browned.

Deglaze the pan with 150 ml dry red wine, scraping up browned bits with a wooden spoon. Reduce the wine by half, about 3–5 minutes.

Add 600 ml beef or lamb stock and the tomato paste, and toss in the thyme and rosemary sprigs. Bring to a simmer and reduce by one-third to concentrate flavor, about 10–12 minutes.

Remove and discard herb sprigs and garlic. If you prefer a smoother jus, strain the liquid through a fine-mesh sieve into a clean saucepan, pressing solids to extract flavor.

Mount the sauce by whisking in 40 g cold cubed butter off the heat a few pieces at a time to create a glossy finish. Taste and season with salt and pepper. If a slightly thicker consistency is desired, mix 1 tsp cornstarch with 1 tbs water to make a slurry, whisk into simmering jus and cook 1–2 minutes until thickened.

Garnish & Finish

Slice or pull the rested lamb into large pieces and arrange on a warm platter with roasted root vegetables.

Drizzle the herb jus over the lamb and vegetables, or serve jus on the side in a small sauceboat.

Scatter baby arugula or microgreens around the platter, finish with a light drizzle of extra-virgin olive oil, a sprinkle of sea salt flakes and serve lemon wedges alongside for brightness.