Slow Roasted Lamb With Bordeaux Caramel

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3-4 lbs lamb shoulder roast

6 cloves garlic grated into a paste

2 Tbs kosher salt

1 Tbs sugar

1 tsp freshly ground black pepper

1 Tbs corn syrup

1/4 C sugar

3/4 C bordeaux wine

meat caramel from the roast lamb

1 Tbs butter

olive oil

2 spring onions sliced

6 baby artichokes trimmed of tough leaves and stems peeled

1 C fresh chick peas shelled (or english peas)

10 spears asparagus

lemon juice

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