Combine the olive oil, garlic, oregano,
cinnamon, cumin, lemon juice, zest and salt in a small bowl.
Place the onion wedges in a large roasting dish
and place the lamb on top of them. Pour over the pomegranate juice. Spool the
garlic mixture over the top of the lamb to form a thin layer. Cover the lamb
with foil and roast it in the preheated oven for 3-4 hours.
Remove the foil, carefully pour the juices from
the roasting dish into a large pan and add the honey.
Increase the oven temperature to 220oC,
recover the lamb with the foil and cook it for a further 20-30 minutes to
brown. Watch the lamb carefully after 20 minutes to ensure it doesn’t catch.
Meanwhile, reduce the juices in the pan over a
high heat until they are thick and syrupy. This will take around 25-30 minutes.
Pour the syrup over the lamb when it comes out of the oven.
To make the cucumber sauce combine the yoghurt,
cucumber and mint and season to taste with salt and pepper.
Shred the lamb and serve it with the cucumber
sauce.