Lamb is great this time of year, so instead of a traditional roast, why not try this?
Ingredients (serves six)
4 onions, peeled
1 tbsp ras el hanout
2 tsp salt
½ tsp white pepper
1 shoulder of lamb on the bone
For the slaw
½ tsp salt
½ white cabbage, shredded
Juice of 1 lemon
1 small bunch of parsley, chopped
2 tbsp vegetable oil
Seeds of 1 small pomegranate
1. Preheat the oven to 240C/475F/gas mark 9. Puree two onions in a food processor with the ras el hanout, salt and pepper. Slice the other two onions and lay them on the base of a deep roasting dish big enough to hold the lamb. Pat the pureed onion mix over the lamb, top and bottom, and lay it on the bed of onions.
2. Put the roasting dish uncovered in the very hot oven for around 30 minutes until it starts to brown.
3. Once browned, pour in enough water to reach halfway up the lamb joint, then cover the dish. Reduce the temp to 200C/400F/gas mark 6 and roast for one hour. Uncover, baste with the liquid at the bottom of the dish, then re-cover and return to the oven. Reduce the heat to 180C/350F/gas mark 4 and cook for another hour. Baste again, re-cover and cook for a further hour. Basting is important as it will help to soften the lamb, so don’t skip doing it. After 3½ hours, the meat should be soft and fall away from the bone.
4 To make the slaw, sprinkle the salt over the shredded cabbage, mix and allow to sit for 10‑15 minutes. Add the lemon juice, parsley and vegetable oil and mix well. Sprinkle with the pomegranate seeds.
5 Serve with flatbreads and fresh yoghurt.