Slow-Roast Persian Lamb with Pomegranate Salad

The culinary adventures of a (partially) reformed fatty. Many recipes inspired by the book Why We Eat (Too Much) by Dr Andrew Jenkinson.

subheading: For the lamb:

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

subheading: For the salad:

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 at bbcgoodfood.com

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