Ingredients:
• 1 lamb shoulder. Bone in
• 1 x 10cm piece of ginger, grated
• 5 fat garlic cloves crushed
• 1 heaped tsp coriander powder
• 1 heaped tsp cumin
• 1 tsp dried rosemary
• 2 Tblsp pomegranate molasses
• 2 Tblsp olive oil
• Juice of one lemon
• Fresh coriander
• Pomegranate seeds
• Salt and pepper
Method:
• Turn the oven on to 150°C
• Mix the ginger, garlic, olive oil, pomegranate molasses, lemon juice and spices in a bowl
• Stab the lamb should all over with a thin sharp knife and season well with salt and pepper
• Pour the marinade over the lamb and rub in well all over
• Place the onions in a roasting tray and place the marinated lamb on top
• Cover with a piece of baking paper and then tightly with foil
• Cook in the over for 4-5 hours until meltingly tender
• Serve with fresh coriander and pomegranate seeds
Sauce:
Mix 5 tablespoons of Greek yogurt with 1 tablespoon of chopped fresh coriander, a squeeze of lemon, cracked black pepper and a drizzle of extra virgin olive oil.
