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Slow-roast Persian lamb with pomegranate salad


Slow-roast Persian lamb with pomegranate salad Recipe

Ingredients:
  • 4 tbsp pomegranate molasses
  • 1 tsp ground cumin
  • juice 1 lemon
  • 1 tbsp olive oil
  • 2 garlic cloves , minced
  • 1 onion , roughly chopped
  • 1 shoulder of lamb , weighing about 1.6kg, lightly scored
  • seeds 2 pomegranates
  • handful flat-leaf parsley leaves
  • 100g bag watercress
  • 1 small red onion , finely diced
  • 1 tbsp olive oil
  • flatbreads , to serve
Directions:
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