Place the lamb in an oven-proof roasting dish. Using a small sharp knife, score the fat of the lamb in a diamond pattern to help the glaze stick to it. Rub the chopped garlic into the meat and fat.

Mix the cumin, cinnamon, salt and pepper well and use it to season the meat, then mix 2 Tbsp of the pomegranate molasses and water and pour over the meat. Cover with foil and refrigerate for 24 hours.

Remove the meat from the fridge 1 hour before cooking. Pre-heat the oven to 160C (150C with fan). Chop the onions and scatter in the base of the roasting dish with the lamb, tucking some under the meat as well. Pour over the pomegranate juice.

Cover the meat tightly with foil and roast for 3 hours, then remove the foil and carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the other 2 Tbsp pomegranate molasses. Increase oven to 220C (200C fan), cover the lamb with foil again and continue cooking for 30 mins while you reduce the glaze.

Add the other 2 Tbsp of pomegranate molasses to the cooking juices in the saucepan and boil over high heat until the liquid reduces and starts to get sryupy, which could take up to 30 minutes.

Remove the lamb from the oven and remove the foil. Pour the syrupy 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.

Sprinkle 2/3 of the pomegranate arils over the cooked meat and serve with a herby side salad of mint, flat leaf parsley, watercress and the rest of the pomegranate arils.