1. Preheat oven to 170°C. Wash and dry the lamb. Make deep incisions and insert sliced garlic. Rub with olive oil, salt, pepper, paprika, and rosemary.
2. Place in roasting pan with 1 cup water and ⅔ cup red wine. Cover with foil and roast 2 hours.
3. Mix remaining wine with honey. Uncover, brush with glaze, roast uncovered 30–45 minutes, basting every 15 minutes until caramelised.
4. Parboil potatoes and roast alongside the lamb during the final hour.
Ingredients
Red Wine Pairing
Saperavi, Kakhetian Qvevry organge wines