Slow Roasted Lamb With Bordeaux Caramel

• 3.5 pound lamb shoulder roast
• 6 cloves garlic, grated into a paste
• 2 tablespoon kosher salt
• 1 tablespoon sugar
• 1 teaspoon freshly ground black pepper
• 1 tablespoon corn syrup
• 1/4 cup sugar
• 3/4 cup bordeaux wine
• 1 tablespoon butter
• meat caramel from the roast lamb
• olive oil, as needed
• 2 spring onions, sliced
• 6 baby artichokes, trimmed of tough leaves and stems peeled
• 1 cup fresh chickpeas, shelled (or english peas)
• 10 spears asparagus
• lemon juice

1. See above link for instructions for all sections.