Method

• 1.
  For the orange glaze, place juice and honey in a saucepan over high heat. Bring to the boil and cook for 12 minutes or until reduced by two-thirds. Set aside.
• 2.
  Preheat oven to 180°C and grease a large roasting pan. Place cumin, coriander and fennel seeds in a frypan over high heat. Toast 1-2 minutes until fragrant. Using a mortar and pestle, crush to fine powder. Rub 2 tsp oil over lamb and coat in seed mix.
• 3.
  Place star anise, garlic, ginger, honey, cinnamon and ¼ cup (60ml) water in prepared pan and combine. Add lamb and turn to coat. Cover with foil and roast for 3 hours or until lamb is very tender.

• 4.
  Increase the oven temperature to 200°C. Line a baking tray with baking paper.
• 5.
  Remove lamb from star anise mixture and discard liquid. Place lamb in second prepared pan and brush with a little of the orange glaze. Roast, basting with the glaze every 10 minutes, for 30 minutes or until dark golden. Reserve remaining glaze.
• 6.
  Meanwhile, combine radicchio leaves, parsley, orange juice and remaining oil in a bowl. Drizzle lamb with remaining glaze and serve with salad and orange wedges.