INGREDIENTS

• Serves 4
• 1/3 cup (80ml) pomegranate molasses
• 1 tsp ground cumin

• 1 tbs extra virgin olive oil

• 2 garlic cloves, crushed 
• Juice of 1 lemon

• 1 onion, thickly sliced

• 2kg bone-in lamb shoulder, skin scored in a cross-hatch

• 3 sprigs rosemary, leaves picked

Couscous:

• 350g couscous

• 11/2 cups (375ml) hot chicken stock or water

• 1 small red onion, thinly sliced 
• 250g cherry tomatoes, quartered

• 2 tbs barberries or craisins (dried cranberries)
• 
2 tbs toasted slivered almonds
• 2 tbs chopped flat-leaf parsley leaves
• 
2 tbs chopped coriander leaves 
• Juice of 1/2 lemon

• 2 tbs olive oil

Watercress Salad:

• 1 bunch watercress, leaves picked 
• Seeds from 1 pomegranate (about 75g) 
• 1 small red onion, thinly sliced 
• 1⁄4 cup (60ml) extra virgin olive oil

• 1 tbs lemon juice

METHOD

1. Preheat the oven to 150°C. 
2. Combine the molasses, cumin, olive oil, garlic and lemon juice in a small bowl. 
3. Place the onion slices in a roasting pan and sit the lamb on top. Using a sharp knife, make several slashes in the lamb and pour
the molasses mixture over, rubbing it in so the lamb is well coated. Scatter with the rosemary. Pour 1 cup (250ml) water into the base of the roasting pan and cover tightly with foil. Cook in the oven for 3 hours, then remove the foil and roast for a further 40 minutes until the lamb is sticky and tender. 
4. For the couscous, place the couscous in a medium-sized bowl and pour in the hot chicken stock or water. Cover with plastic wrap and leave for 5 minutes then fluff with a fork and mix in the remaining ingredients. Season well
5. For the salad, combine the watercress, pomegranate seeds and onion. Combine the olive oil and lemon juice, season, then toss through the salad. Top the lamb with the salad just before serving.
6. Using two forks, shred the meat from the bone. Serve the meat on top of the couscous, drizzled with the roasting juices.

Recipe reproduced courtesy of ABC Books, from Valli Little’s My Kind of Food, published April 2017. Photography by Alan Benson and styling by David Morgan.