- Preheat the oven to 220°C (fan). Drizzle a large roasting tray with olive oil and add the rosemary and garlic. Place the lamb shoulder on top, fat side up, score the fat in a criss-cross pattern, drizzle with olive oil and season generously with sea salt and black pepper. Tuck the rosemary into the cuts, rub the surface with the cut side of a garlic clove and pour the lamb stock into the side of the tray.
- Reduce the oven to 160°C (fan), cover tightly with foil and roast for 4 hours, basting every 45 minutes. Halfway through cooking, carefully drain away most of the rendered fat, leaving the cooking juices in the tray.
- Remove the foil, brush the lamb with maple syrup, add the onions and roast uncovered for a further 45 minutes, until the lamb is browned and the onions are caramelised.
- Meanwhile, toss the courgettes and carrots with olive oil, salt, black pepper, garlic granules and maple syrup. Roast or air fry at 180°C for 30 minutes until tender and lightly caramelised.
- Remove the lamb and vegetables from the oven and allow the lamb to rest. Meanwhile, simmer the cooking juices with the remaining lamb stock, red wine and a pinch of sugar for 5–6 minutes. Mix the cornflour with the cold water until smooth, then gradually whisk it into the gravy until thickened.
- Five minutes before serving, cook the rice according to the packet instructions and stir through the chopped mint. Serve with the lamb, roasted vegetables and red wine gravy.
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