Put the garlic, cinnamon, cumin,
oregano and lemon in a blender with
1 tsp salt and 2 tsp black pepper. Blend
until smooth. Put the lamb in a large
roasting tin and tip the marinade over the
top. Massage all over the lamb and leave
for 24 hrs in the fridge, or up to 2 days.
Remove lamb from the fridge 1 hr before
cooking. Heat oven to 160C/140C fan/
gas 3. Scatter the onions around the
lamb, tucking some underneath, then
pour over the pomegranate juice. Cover
the lamb with foil and cook for 4 hrs.
Remove the foil, carefully pour the
meaty pomegranate juices from the tin
into a large saucepan and add the honey.
Increase oven to 220C/200C fan/gas 7,
re-cover the lamb and continue cooking for
30 mins. Meanwhile, bubble the cooking
liquid over a high heat until reduced, thick
and syrupy – this may take up to 30 mins.
Pour the sticky pomegranate glaze over
the lamb and onions and return to the
oven for another 30 mins, uncovered,
until the glaze is bubbling and just
starting to char, and the lamb is really
tender. Mix the yogurt, most of the
pomegranate seeds and mint leaves in
a small bowl. Shred the lamb at the table
and serve with the sticky onions and the
minty pomegranate yogurt. Scatter over
the remaining pomegranate seeds.