Lamb Shoulder with Citrus Fennel Salad
Ingredients
- 1 5½–6-lb. lamb shoulder (not tied)
- 6 garlic cloves, finely grated, plus 2 heads, halved crosswise
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. crushed red pepper flakes
- 1 tsp. finely grated orange zest, plus one 3x1" strip zest
- 2 Tbsp. finely chopped rosemary, plus more for serving
- 1 cup dry white wine
- 6–8 mixed small oranges (such as blood, mandarin, and navel), peeled, halved, sliced or torn into small sections
- 1 large fennel bulb with fronds, thinly sliced
- 2 Tbsp. fresh lemon juice
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