Slow-Roasted Spring Lamb Shoulder with Spring Onion and Fava Bean Salad

INGREDIENTS

• 1/2 cup canola oil
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon paprika
• 1/2 teaspoon ground fennel seed
• Coarse salt and freshly ground black pepper
• 1 (5- to 7-pound) bone-in lamb shoulder
• 3 spring onions, trimmed and sliced crosswise, white and light green parts only or 1 head garlic, halved horizontally, cloves separated
• 2 sprigs fresh rosemary
• 3 red onions, sliced
• 2 ribs celery, cut crosswise into 1-inch pieces
• 1 large carrot, sliced
• 6 ounces homemade or store-bought low-sodium beef stock
• 6 sprigs fresh thyme
• 1/4 cup sun-dried tomatoes (not oil-packed)
• 2 tablespoons canola oil
• 1 pound mixed spring onions, such as bulb, red, golden, or ramps, trimmed and cut uniformly
• 1 teaspoon honey
• 1/2 cup homemade or store-bought low-sodium vegetable stock
• 1 tablespoon champagne vinegar
• 2 tablespoons olive oil
• 1 shallot, minced
• 2 cups fresh shelled fava beans
• 1 tablespoon thinly sliced fresh mint leaves