Feta- och valnötskrustad påsklamm med granatäpple

👩‍🍳 Gör så här

1. 1
   Heat the oven to 160C/140C fan/gas 3. Put all the ingredients for the crust in a food processor and whizz to a paste. Season well.
2. 2
   Put the onion slices in the base of a deep roasting tin. Place the lamb on top and pierce all over with the tip of a sharp knife. Spread the paste all over the top of the meat, then pour the wine or stock around the meat in the tin. Cover with a sheet of baking parchment, then foil, crimping the foil at the edges of the tray to seal well.
3. 3
   Roast for 3 hrs until the meat is very tender and coming away from the bone, then remove the paper and foil, and turn up the heat to 200C/180C fan/gas 6. Roast uncovered for another 20-30 mins until the crust is deep brown and crisp. Leave to rest for 10 mins.
4. 4
   Shred the meat using two forks, and spoon the pan juices over the shredded meat, on a warm platter. Toss the red onions with the lime juice, sumac and a pinch of salt.
5. 5
   Wrap the meat in flatbreads along with the onions, hummus or yogurt, extra pomegranate molasses and the soft herbs.