Citrus-spiced Lamb Shoulder With Rice Salad

All the comfort, with a citrussy kick.

3 Tbsp treacle sugar 1 Tbsp sumac 1 Tbsp smoked paprika 1 tsp ground coriander 1 tsp ground cumin 1½ tsp ground cinnamon ¼ tsp ground black pepper 1½ tsp salt 55g ginger 1–2 chillies, finely chopped grated zest of 1 orange 1 Tbsp tomato paste 2 Tbsp extra virgin olive oil 1.2 kg lamb shoulder 1½ cups orange juice 150g dried black figs 1 cup hot strong rooibos tea 2 Tbsp extra virgin olive oil 1 bunch leeks 1–2 cloves garlic, chopped 2 Tbsp seasonal honey ¼ cup apple cider vinegar 500g cooked basmati rice 75g roasted and salted almonds large handful soft herbs salt and freshly ground black pepper lemon wedges