Zesty slow-cooked lamb shoulder with beetroot and carrots

Ingredients

• 3 garlic cloves, finely chopped
• 4 anchovy fillets, drained and chopped
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 2 tsp ground cinnamon
• 3 thyme sprigs
• 3 rosemary sprigs
• Grated zest and juice 1 orange
• 100ml extra-virgin olive oil, plus extra to drizzle
• 1.8kg lamb shoulder, bone in
• 500g carrots
• 300g young beetroot, leaves trimmed
• For the vinaigrette
• 150ml extra-virgin olive oil
• 2 garlic cloves, finely sliced
• ½ bunch fresh mint, stalks and leaves separated
• 100ml red wine vinegar