Aromatic slow-cooked lamb shoulder

Serves: 6

Prep time: 20 minutes

Cook time: 5 ¾ hours

Aside from it being delicious, the best thing about this lamb is that you can put it on in the morning and head out for a while with the smug knowledge that lunch will be waiting for you when you get home. 1.8–2 kg (4–4 lb 8 oz) lamb shoulder

8 garlic cloves, peeled

2 Tbsp coriander seeds

2 Tbsp cumin seeds

1 Tbsp fennel seeds

1 tsp sea salt

¼ cup (60 ml) olive oil

2 lemons, thinly sliced

2 red onions, sliced

¼ cup (60 ml) pomegranate molasses

2 Tbsp honey

2 Tbsp wholegrain mustard

¼ cup (60 ml) red wine vinegar

⅓ cup (50 g) toasted pine nuts

⅓ cup (50 g) pomegranate seeds

1 small handful coriander (cilantro) leaves Bring the lamb to room temperature and make a few incisions across the top of the meat. Preheat the oven to 220°C (425°F). Using a mortar and pestle, pound the garlic, spices and sea salt into a coarse paste. Add the olive oil, then rub the paste over the lamb, pushing it into the incisions as much as possible. Layer the lemon and red onion slices over the base of a roasting tin, then place the lamb on top. Pour ⅓ cup (80 ml) water into the tin and roast for 30 minutes. Reduce the oven temperature to 120°C (235°F), tightly cover the tin with foil and cook for about 4 ½ hours or until the lamb is very, very tender. Towards the end of the cooking time, combine the pomegranate molasses, honey, mustard, vinegar and ¼ cup (60 ml) water in a small saucepan and bring to the boil.

Pour the pomegranate glaze over the lamb. Increase the heat back to 220°C (425°F) and cook, uncovered, for a final 40 minutes or until the lamb skin is beginning to crisp up. Sprinkle the lamb with the pine nuts, pomegranate seeds and coriander leaves. Spoon the lemon and onion slices over the top to serve.