Slow Roasted Lamb Shoulder with Middle Eastern Flavours

• 1 lamb shoulder. Bone in

• 4 red onions quartered

• 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

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.