Name: Slow cooked lamb shoulder with zaatar and garlic potatoes
Prep time: 20 min
Cook time: 300 min
Ingredients: 2 kg lamb shoulder (bone in); 1 whole garlic (cloves peeled and roughly chopped); handful mint leaves (roughly chopped); 60 ml honey; 60 ml pomegranate molasses; 60 ml olive oil; 4 lemons (juiced); fine salt; 6 large potatoes (I used Maris Piper); 2 tbsp zaatar; 100 ml olive oil; 3 cloves garlic (crushed)

A plate of shredded cooked meat with microgreens, roasted vegetables, sliced green grapes, and fresh herbs, served on a white dish on a wooden table. A knife rests on the plate’s edge.

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