1 tbsp olive oil, plus extra
1.5kg lamb shoulder
1 tbsp pomegranate molasses
2 tsp cumin seeds
2 cups chicken stock
1 large Lebanese flatbread
1 tsp za’atar*
1 cup mint leaves
1 cup coriander leaves
2 shallots, thinly sliced
1 fresh pomegranate, seeded
Preheat oven to 150°C. Heat oil in a flameproof roasting pan over high heat. Add lamb and cook, turning, for 10 minutes or until brown all over. Remove from heat.
Drizzle lamb with pomegranate molasses and sprinkle with cumin seeds. Season well with salt and freshly ground black pepper. Drizzle chicken stock around lamb in the pan.
Cover with foil and roast, basting occasionally, for 5 hours or until lamb is falling off the bone.
Bake, uncovered, for a further 30 minutes or until glaze is reduced to a sticky syrup. Remove from oven and set aside, loosely covered, for 15 minutes.
Increase oven to 180°C. Lightly brush flatbread with a little extra oil and sprinkle with za’atar. Place on a baking tray and bake, turning, for 5-7 minutes or until crisp. Break into large shards.
Place lamb on a serving platter with any pan juices. Arrange mint, coriander, shallots, labne and pomegranate on top. Serve with flatbread.
*Middle Eastern spice mix.
**Replace with slivered, toasted pistachios or almonds for a crunchy alternative.