Moroccan Style Roast Lamb with Pomegranates

Method:

1. Preheat the oven to Gas mark 4-5, 180-190C, 350-375F.
2. Place the joint on a chopping board and with a sharp knife make several slits over the surface of the joint. In a small bowl mix together 15ml/1tbsp of the olive oil, garlic, spices and seasoning. Spread the mixture over the lamb.
3. Place the joint on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time.
4. Meanwhile, bring a large saucepan of water to the boil with the saffron strands. Add the potatoes and cook for 5-7 minutes. Drain and set aside.
5. 30-35 minutes before the end of the cooking time remove the rack with the joint from the tin; spread the potatoes on the base of the tin with the remaining olive oil. Place the joint directly on top of the potatoes.
6. 20 minutes before the end of the cooking time, remove the tin from the oven and brush the lamb generously with the pomegranate molasses.
7. Serve the joint with a combination of roasted saffron potatoes, baby aubergines and red peppers.
* Note
If pomegranate molasses is not available, to prepare fresh pomegranates, place on a chopping board and cut into four quarters. Bend back each quarter to expose the bitter pith and membrane. Remove the pink seeds and place the seeds in a large sieve over a bowl, and using the back of a spoon squeeze the juice from the seeds and use to glaze the joint.