Aromatic slow-cooked lamb shoulder

SERVES 6 PREP TIME 20 MINUTES COOK TIME 5 HOURS 45 MINUTES

1.8-2kg lamb shoulder

8 garlic cloves, peeled

2 tablespoons coriander seeds 2 tablespoons cumin seeds 1 tablespoons fennel seeds 1 teaspoons sea salt

¼ cup (60ml) olive oil

2 lemons, thinly sliced

2 red onions, sliced

¼ cup (60ml) pomegranate molasses 2 tablespoons honey

2 tablespoons wholegrain mustard

¼ cup (60ml) red wine vinegar

⅓ cup (50g) toasted pine nuts

⅓ cup (50g) pomegranate seeds small handful coriander leaves

1 Bring the lamb to room temperature and make a few incisions across the top of the meat. Preheat the oven to 220°C (200°C fan-forced).

2 Using a mortar and pestle, pound garlic, spices and sea salt into a coarse paste. Add olive oil, then rub the paste over lamb, pushing it into the incisions as much as possible.

3 Layer lemon and red onion slices over the base of a roasting tin, then place lamb on top. Pour ⅓ cup (80ml) water into tin; roast for 30 minutes. Reduce oven temperature to 120°C (100°C fan-forced), tightly cover the tin with foil and cook for about 4 hours 30 minutes or until lamb is very, very tender.

4 Towards the end of the cooking time, combine the pomegranate molasses, honey, mustard, vinegar and ¼ cup (60ml) water in a small saucepan and bring to the boil.

5 Pour the pomegranate glaze over the lamb. Increase the heat back to 220°C (200°C fan-forced) and cook, uncovered, for a final 40 minutes or until the lamb skin is beginning to crisp up.

6 Sprinkle the lamb with the pine nuts, pomegranate seeds and coriander leaves. Spoon the lemon and onion slices over the top to serve.