Pre heat oven to 200 degrees (180 if fan forced). In a pestle and mortar crush half the chilli (without seeds for mild), garlic, salt, pepper, honey, paprika and coriander seeds, add the zest of a quarter of an orange and three tablespoons of olive oil and combine. Now, rub this marinade all over the lamb and rest for 15 mins.
Heat a pan or char grill on the stove and once hot, add a little oil. Cook half of the shallots whole and set aside, next pop on the lamb skin side down and cook for a couple of minutes to colour on both sides. Transfer the lamb to a tray and pop in the oven for around 25 mins, turning once. Remove from the oven, loosely cover with foil and rest for 20 mins.
To make the orange & olive oil dressing, juice an orange, season with salt and plenty of pepper, add 3 tablespoons of olive oil and flavour with a pinch of grated garlic. Segment the other orange and slice the sugar snaps in half.
Shave the fennel into a bowl, add the orange segments and sugar snaps, toss with the herbs and chilli. Thinly slice the remaining green shallots and add to the salad. Season with some of the dressing.
Carve the lamb, pour the pan juices and a little dressing over the meat. Season with a little more salt. Garnish with the whole charred green shallots and serve with the snow peas, fennel and herbs topped with a good pinch of sumac.
Leftover lamb can be diced and slowly cooked with onion and tomatoes for a delicious ragout ideal for pasta or a good old shepherds pie. Alternatively, slice and serve in a soft bun with pickles and cos lettuce.
For best results and optimal flavour, marinade overnight.
Ensure the the butterflied lamb is an even thickness throughout by slicing open the thicker half.
To watch Darren Robertson cook this recipe, click HERE.