Flora Shedden recipe: Six-hour lamb with couscous, fennel and pomegranate

1 Preheat the oven to 180C/Gas Mark 4. Chop six garlic cloves in half. Place the lamb in a deep roasting tin. Stab the surface of the lamb with a sharp knife and press the halved cloves into the cuts. Drizzle two tablespoons of oil and the wine on top then season. 2 Add the … Continue reading Flora Shedden recipe: Six-hour lamb with couscous, fennel and pomegranate