Feta and walnut crust on Easter lamb with pomegranate

• lamb shoulder↗1

  (about 1.6 kg)

• onion↗1 large

  thickly sliced

• white wine↗150ml ml

  or broth

• feta↗100g g

  crumbles

• walnuts↗100g g
• parsley↗small bunch of

  coarsely chopped

• pomegranate molasses↗4 tbsp tbsp

  plus extra for serving

• ground cumin↗2 tsp tsp
• ground cinnamon↗2 tsp tsp
• garlic cloves↗2
• olive oil↗3 tbsp tbsp
• red onion↗1

  thinly sliced

• lime juice↗squeeze of
• sumac↗2 tsp tsp
• warm lavash
• хумус↗

  або йогурт

• м'які травиhandful of

  наприклад м'ята і петрушка

Step-by-step instructions

1. 1

   Preheat the oven to 160°C/140°C with convection/gas 3. Place all the crust ingredients in a food processor and blend into a paste. Season well.

2. 2

   Lay the onion slices on the bottom of a deep roasting pan. Position the lamb shoulder on top and pierce it all over with a sharp knife. Spread the paste over the entire top of the meat, then pour wine or broth around the meat in the pan. Cover with parchment paper, then foil, sealing the foil around the edges of the tray to close tightly.

3. 3

   Roast for 3 hours until the meat is very tender and falls off the bone, then remove the paper and foil and increase the temperature to 200°C/180°C with convection/gas 6. Roast uncovered for another 20‑30 minutes until the crust is dark‑brown and crunchy. Let rest for 10 minutes.

4. 4

   Shred the meat with two forks, drizzle with the pan juices and place the shredded meat on a warm platter. Mix the red onion with lime juice, sumac and a pinch of salt.

5. 5

   Wrap the meat in warm lavash together with the onion, hummus or yogurt, extra pomegranate molasses and soft herbs.