Ras el Hanout Glazed Lamb

Preheat the oven to 170C/150C Fan/Gas 3. Put the lamb leg in a high-sided roasting tin. Using a sharp knife, make cuts in the lamb about 1.5cm apart. Rub the Ras el Hanout all over the lamb, massaging it into the cuts. Bash 7 cloves of garlic and roughly chop the onion and scatter around the meat. Pour the pomegranate juice into the tin, being careful not to wash off the spices. Tightly cover the tin with foil. Roast for 3 hrs 30 mins until the lamb is tender and falling off the bone. Meanwhile, to make the yogurt sauce, roughly chop the flat-leaf parsley, mint and dill, then crush the remaining garlic clove. Add to a bowl with the Greek yogurt, pomegranate seeds and lemon juice. Add a splash of water if the sauce looks a little thick. Set aside. Take the lamb out of the oven and carefully drain the cooking juices into a small pan, discarding the onion and garlic. Cover the lamb with foil again and return to the oven. Skim any fat off the cooking juices and add the honey. Bring to the boil. Allow to bubble over a medium heat until reduced by ¾, making a syrupy glaze. This may take up to 20 mins. Increase the oven to 200C/180C Fan/Gas 6. Spoon half the glaze over the lamb and return to the oven, uncovered, for 15-20 mins. Remove the lamb from the oven and spoon over the remaining glaze. Cover with a loose tent of foil and allow to stand for 20 mins before transferring to a warmed serving dish. To serve, take some more pomegranate seeds, put some in a small bowl and sprinkle the rest over the lamb with the rose petals. Roughly chop extra flat-leaf parsley, mint and dill and scatter over. Serve immediately with the bowls of yogurt sauce and pomegranate seeds on the side.