Ingredients
- 4 tbsp pomegranate molasses
- 1 tsp ground cumin
- 1 lemon, juiced
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, roughly chopped
- 1 shoulder of lamb, weighing about 1.6kg, lightly scored
- For the salad
- 2 pomegranates, seeds only
- handful of flat-leaf parsley leaves
- 100g bag watercress
- 1 small red onion, finely diced
- 1 tbsp olive oil
- flatbreads, to serve
Method
1 Heat the oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion into a casserole dish or deep roasting tin, then place the lamb on top. Pour the molasses glaze over the lamb. Rinse the bowl out and fill it with about 200ml water, then pour it around – not over – the lamb.
2 Cover the dish with a lid or the tin with a large piece of foil, then roast the lamb, undisturbed, for 3 hrs. Remove the lid or foil and continue to roast for another 30 mins, to give the lamb some colour. Once cooked, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
3 Just before serving, gently toss all the salad ingredients together. Serve the lamb with any remaining juices, the salad and some warmed flatbreads. If you like, the salad and lamb can be rolled into the flatbreads to make wraps, or you can slightly shred the lamb and let your guests roll their own.
