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Ingredients:                  Serves 4

2                  shoulders of lamb        
150ml         Pomegranate juice
6                  cumin seeds
100ml         Dry red wine
2                    Large red onions

1                    Lemon (chopped)
3                   Cloves garlic
10                  Black peppercorns (ground)
10                  fresh basil leaves (torn)
Pinch of salt

In blender, combine pomegranate juice, red wine, onions, lemon, garlic, pepper, basil and salt. Rub some of marinade well into lamb. Place the shoulders in shallow glass or enamel pan. Pour the remaining marinade over meat. Marinate in refrigerator for at least 3-4 hours or overnight.
When ready to cook, wipe off excess marinade.
Roast the lamb shoulders in a hot oven (200cº/400fº/gas6) for 20 minutes.
Reduce the heat to a moderate (160cº/220fº/gas 4) heat and cook for 40-45 minutes, basting now and again with the marinade.

Leave to rest 5 to 10 minutes before carving.


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