Slow-roast lamb shoulder with spelt pilaf

Preheat the oven to 150°C, gas mark 2. Using a sharp knife, make cuts all over the lamb, then rub 2 tbsp sticky date sauce all over it. Put in a roasting tin, cover tightly with foil and roast for 4 hours, or until the meat is tender and pulls apart easily with a fork.

Increase the oven temperature to 220°C, gas mark 7 and pour the juices from the roasting tin into a jug. Put the lamb back into the tin, uncovered (keep the foil), and once the oven reaches temperature, roast for 15 minutes to crisp up the top. Turn the oven off, wrap the lamb tightly in the reserved foil, then return to the tin and leave to rest in the oven with the door slightly ajar.

Meanwhile, to make the pilaf, let the fat rise to the surface in the roasting juices, then spoon off 3 tbsp and put into a large sauté pan or shallow casserole with a lid. Place over a medium-high heat and fry the onion and peppers for 6-8 minutes until softening. Add the garlic, then cook for 2-3 minutes more until fragrant. Spoon off and discard the remaining fat from the roasting juices, then add the spelt to the pan with the roasting juices. There should be about 300ml. If not, make it up with water, then add the chicken stock. Bring to a simmer, cook for 10 minutes, then cover, lower the heat and cook for 10 minutes more.

Stir in the spinach in a few batches with the salad onions, turn the heat off and lay a clean tea towel over the top. Put the lid on and let the pilaf rest for 10 minutes – the tea towel will absorb the steam. Put a serving dish in the oven to warm up for the lamb, then mix the yogurt with the crushed garlic.

Once the pilaf has steamed, remove the lid, stir through most of the coriander, half the walnuts and the lemon juice, then season to taste. Unwrap the lamb, pull roughly apart with two forks and stir through the remaining sticky date sauce in the warmed bowl. Scatter the remaining coriander and walnuts over the pilaf with the pomegranate seeds, then serve immediately with the garlic yogurt.