Slow-roast Persian lamb with pomegranate salad

Ingredients

• 4 tablespoons pomegranate molasses
• 1 teaspoon ground cumin
• 1 lemon
• 1 tablespoon olive oil
• 2 garlic cloves minced
• 1 onion roughly chopped
• 1 lamb shoulder of, weighing about 1.6kg, lightly scored
• 2 pomegranates
• 1 handful parsley leaves flat-leaf
• 2 15/16 cups watercress
• 1 red onion small, finely diced
• 1 tablespoon olive oil
• flatbreads to serve

Nutrition

• Calories : 210 calories
• Carbohydrate : 39 grams
• Fat : 6 grams
• Fiber : 6 grams
• Protein : 4 grams
• SaturatedFat : 0.5 grams
• Sodium : 65 milligrams
• Sugar : 22 grams