Preheat the oven to gas 4, 180?C, fan 160?C. Heat 1 tablespoon of the oil in a medium casserole dish and fry the lamb for 5-10 minutes turning frequently to brown all over. Set aside and sprinkle over the paprika. Peel and slice two garlic cloves and add to the casserole dish with 1 tablespoon of the oil, ginger, onion and orange. Fry for 5 minutes until everything is lightly browned. Return the lamb to the casserole dish and pour over the wine. Bring to the boil then cover with a lid and transfer to the oven for 2 hours 30 minutes, or until tender. Meanwhile, toss the new potatoes with the remaining oil and garlic cloves. Place on a large baking tray and roast in the oven with the lamb for the last 40 minutes of cooking time. After 35 minutes, scatter with the rosemary and lemon zest. Slice the lamb and serve with the roast potatoes, oranges and salad leaves. Drizzle over the cooking juices.
