Treat your mum on Mother’s Day by cooking her a delicious dinner.

Ingredients:
4 garlic cloves, chopped (use lazy garlic for ease)
2 tsp ground cumin
2 tsp ground cinnamon
1 tbsp dried oregano
1 lemon, quartered and seeds removed
Salt and pepper
1.5kg bone-in lamb shoulder joint
2 red onions, cut into wedges
1 litre carton pomegranate juice
2 tbsp clear honey
Seeds from 1 fresh pomegranate
Mint to garnish

Method:
1. Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1tsp salt and 2tsp 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 hours in the fridge.

2. Remove the lamb from the fridge 1 hour before cooking. Heat oven to 160°C (140°C fan/gas mark 3). Sprinkle the onions around the lamb, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hours.

3. Remove the foil, carefully pour the meat juices from the tin into a large saucepan and add the honey. Increase the oven temperature to 220°C (200°C fan/gas mark 7), cover the lamb back up and continue to cook for 30 minutes. Meanwhile, cook the meat juices and honey on a high heat until reduced, thick and syrup-like. This will take about 25-30 minutes.

4. Pour the marinade glaze over the lamb and onions and return uncovered to the oven for approximately 30 minutes, until the glaze is bubbling and starting to char, and the lamb is tender. Shred the lamb and serve with the sticky onions and a handful of pomegranate seeds.

5. Serve the lamb with mediterranean flavoured couscous and roasted vegetables, such as courgette, red peppers, aubergine and spring onions. Drizzle a little olive oil over the vegetables and add 2 tbsp of harissa. Mix together and roast for 30-40 minutes.