Score the lamb lightly in a criss-cross pattern
Mix garlic, spices, pomegranate molasses, lemon zest, olive oil, salt and pepper. Rub all over and leave 30-60 mins if possible
Preheat oven to 160°C fan
In a tray, add onion and garlic. Place lamb on top
Pour in stock, pomegranate molasses and lemon juice. Cover tightly with foil
Roast 2-2½ hours until tender
Remove foil, increase heat to 220°C. Roast another 15 mins until caramelised
Rest 20 mins, then slice or shred
Scoop out the roasted onions and garlic. Place in a pan with red wine and rosemary
Simmer until reduced and glossy. Stir in cranberry sauce. Loosen with a splash of stock if needed, then strain
Whisk tahini with lemon, salt and cold water until smooth
Mix herbs with lemon zest, olive oil and salt
Quick-pickle the cucumbers for 15-20 mins
Pile lamb onto a platter. Drizzle tahini and the jus. Scatter herbs and serve with pickles
