Slow-roast Persian Lamb with Pomegranate Salad

Ingredients

• 4 tbsp pomegranate molasses
• 1 tsp ground cumin
• juice 1 lemon
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 onion, roughly chopped
• 1 shoulder of lamb, weighing about 1.6kg, lightly scored
• seeds 2 pomegranates
• handful flat-leaf parsley leaves
• 100g bag watercress
• 1 small red onion, finely diced
• 1 tbsp olive oil
• flatbreads, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 300°F (150°C). In a bowl, mix the pomegranate molasses, cumin, lemon juice, 1 tablespoon olive oil and minced garlic.

2. Scatter the roughly chopped onion in a roasting tin. Place the lamb shoulder on top and rub the marinade all over it, pushing it into the scored fat. Cover and chill for at least 1 hour.

3. Cover the tin tightly with foil and roast for about 3 to 3.5 hours, spooning the juices over the lamb occasionally, until the meat is very tender. The thickest part must reach at least 145°F (63°C).

4. Uncover the lamb for the last 20 minutes to crisp the fat, then rest it on a board for 15 minutes before pulling or carving.

5. For the salad, combine the finely diced red onion, parsley leaves and watercress. Add half the pomegranate seeds and the remaining 1 tablespoon olive oil, and toss gently.

6. Spoon the pan juices over the carved lamb. Scatter the remaining pomegranate seeds over the top and serve with the salad and flatbreads.