PERSIAN-STYLE LAMB SHOULDER

SERVES: 6 Prep: 15 minutes Cook: 2 hours 30 minutes

●1.4kg lamb shoulder, bone in

● 3 garlic cloves, thinly sliced

● 2 tbsp olive oil

● 2 tbsp pomegranate molasses

● 2 tbsp lemon thyme leaves

● 1 tsp ground turmeric

● 1 tbsp coriander seeds, toasted, lightly crushed

● 2 large red onions, cut into wedges

● 1 tbsp honey

● 1/2 cup vegetable stock

● 1 large cauliflower head, cut into florets

● 600g kent pumpkin, sliced into wedges

● 1 tbsp ground cumin

● 100g baby spinach or rocket leaves

● Lemon zest, pomegranate seeds, mint sprigs, Greek yoghurt, to serve

METHOD

1. Preheat the oven to 200C (180C fanforced). Line two large baking trays with baking paper.

2. Make small incisions all over the lamb and press garlic into these holes. In a small bowl combine half the oil, pomegranate molasses, lemon thyme, turmeric, and coriander. Season with salt.

3. Place onions in the centre of a heavybased roasting dish and sit the lamb on top. Pour marinade over lamb, drizzle with honey and pour stock around the base.

4. Cook lamb uncovered for 30 minutes. Cover with foil and cook for a further two hours, or until the meat is tender and falling off the bone. Remove from oven and rest for 10 minutes.

5. In a large bowl, add the remaining oil, cauliflower, pumpkin and cumin. Season and toss to coat. Spread vegetables onto prepared trays and cook for 25 to 30 minutes in the oven with the lamb, or until golden and tender.

6. Serve lamb with onions, roast vegetables and baby spinach. Keep the pan juices to pour over the lamb just before serving. Sprinkle with lemon zest, pomegranate seeds, mint sprigs and serve with yoghurt.