Spiced Pomegranate Scotch Lamb

How it's done:

• 1
  Put the lamb on a board, season lightly and rub all over with the allspice. Leave to stand at room temperature for 30 minutes.
• 2
  Preheat the oven to 190°C, 170°C fan oven, gas 5. Put a few bay leaves and rosemary sprigs in a roasting tin just big enough to fit the lamb and add the onions.
• 3
  Sit the lamb on top. Mix the pomegranate molasses and oil together and brush over the lamb.
• 4
  Pour 300ml pomegranate juice into the tin. Cover the tin with foil and cook for between 2 and 1/2hrs, until cooked to your liking. Baste the lamb occasionally during cooking and remove the foil for the last 20 minutes of cooking to brown the meat.
• 5
  Drain the lamb, reserving the cooking juices and onion, and discard the herbs. Cover the lamb lightly with foil and leave to stand for 20 minutes.
• 6
  While the lamb is standing, remove the fat from the cooking juices and pour the juices into a blender. Add the reserved onions and blitz until smooth. Transfer to a saucepan and stir in the remaining pomegranate juice. Heat, stirring, until boiling, then simmer for 5 minutes until slightly reduced and thickened. Cover and keep warm.
• 7
  To serve, arrange the lamb on a serving platter. Garnish with fresh herbs and sprinkle with pomegranate seeds. Serve with the pomegranate and onion gravy and accompany with honey roasted carrots and baby parsnips.
• 8
  Note: Pomegranate molasses is a thickened, reduced form of pomegranate juice with a sharply-sweet flavour, and is used in sweet and savoury Middle Eastern recipes. If preferred, replace with 1tbsp clear honey and 1tbsp lemon juice. 100% red grape juice would make a tasty alternative to pomegranate juice if preferred.
• 9
  Leftovers: finely chop or mince leftover cooked lamb and mix with cooked chickpeas and a curry sauce. Cover with mashed potato and carrot top and bake until golden and piping hot. Sprinkle with chopped coriander and serve with salad.