Lebanese slow roasted lamb

Lamb: Trim the fat off a shoulder or leg of lamb that has been boned and butterflied.
Rub with a little olive oil, salt and 1 tablsepoon of sumac.  Set aside

Cook: In a large pan, (I use a wok) brown a large carrot, stick of celery, 1 red onion cut in half and 8 cloves of garlic, skin on.  Remove and then brown the lamb well, rendering any fat out that you can.

Heat 250 ml beef stock and 75 ml pomegranate molasses.

Now, decide how to cook the lamb
- for a slow cooker I put in the vegies, lamb and stock and cook overnight on low.
- In a pressure cooker place everything in and cook for 1 hr 45 mins.  Then finish in a hot oven 200C for 15 mins.
- In the oven place all in a large roasting dish, cover with foil and cook for 4-1/2 hours at 160C.  Then finish in a hot oven, 200C, for 15 mins.

Make a sauce with garlic, yoghurt, lemon, mint and salt.

Top the lamb on a serving dish with a mixture of chopped herbs and the seeds from 1/2 a pomegranate and broken up feta cheese.