a EASTER FEAST

SLOW SHOULDER OF LAMB

TAKES 5 HRS, PLUS OVERNIGHT MARINATING SERVES 6

2kg shoulder of lamb on the bone 300ml dry sherry 4tbsp dukkah 100g pomegranate seeds 3tbsp chopped fresh mint Juice of 1 lemon FOR THE SPICE RUB 2tsp cardamom pods 2tbsp coriander seeds 2tsp cumin seeds 2tsp sweet smoked paprika 3 cloves 1tsp black pepper Finely grated zest of 1 lemon

1 Prepare the rub. Using a pestle, crush the cardamom pods in a mortar, then discard the husks. Add the remaining spices, crush and mix together. Then add the lemon zest.

2 Score the skin of the lamb with a sharp knife and, using your hands, push the rub into the flesh. Put into a non-metallic dish and pour over half the sherry. Cover and leave to marinate overnight in the fridge.

3 When ready