Preheat the Oven:

Preheat your oven to 180°C (356°F).

Prepare the Lamb:

Pull the rosemary needles off the sprigs and chop them finely. Slice the garlic cloves lengthways into 2-3 pieces each.

Place the lamb shoulder on a cutting board with the meatier side facing up. Use a sharp knife to score the top of the lamb with deep cuts. Drizzle with olive oil and rub it into the meat. Season both sides with salt, pepper, smoked paprika, and chopped rosemary, massaging the seasonings into the cuts of the meat. Insert the garlic pieces into the cuts and folds of the lamb.

Roast the Lamb:

Pour 1 cup of water and ⅔ cup of red wine into a deep roasting pan. Place the lamb shoulder, meatier side up, into the pan. Cover the lamb with a double layer of foil—one layer tucked closely to the lamb and the other covering the edges of the pan.

Place the pan on the middle shelf of the preheated oven and cook for about 2 hours and 15 minutes.

Caramelize with Honey:

After 2 hours of cooking, remove the foil. Spoon some of the pan juices over the lamb, then drizzle generously with about 4 tablespoons of honey, spreading it evenly across the top of the meat.

Return the lamb to the oven, uncovered, and cook for another 30 minutes. This allows the honey to caramelize and the meat to brown beautifully. The liquid in the pan will reduce, creating a delicious sauce.

Rest and Serve:

Remove the lamb from the oven and cover it with foil. Let it rest for 5-10 minutes. Spoon the pan sauce over the lamb before serving. You can either serve the lamb as is or carve it and drizzle with the pan sauce.