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Toast 1 teaspoon of cumin and 1 teaspoon of coriander seeds in a dry frying pan for 2 mins until fragrant. Grind with a pestle and mortar, then add 6 garlic cloves, 4 tablespoons baharat, 1 teaspoon salt, 2 tablespoons olive oil, and the juice and zest of 1 lemon. Grind until smooth, then rub over the lamb.
Preheat the oven to gas ½, 130°C, fan 110°C. Place a large frying pan over a high heat. Add a 2kg bone-in leg of lamb and sear all over until well browned.
Transfer the lamb to a large casserole dish with 15g fresh thyme. Pour in 1 litre pomegranate juice and drizzle over 2 tablespoons honey. Cover tightly with the lid and cook for 6–7 hrs until the meat falls off the bone.
To make the labneh, mix 1kg Greek-style yogurt with ½ teaspoon salt. Place a muslin cloth in a sieve over a bowl, then spoon the yogurt into the centre. Leave to strain in the fridge.
Thinly slice 2 red onions and place in a heatproof bowl. Put 150ml cider vinegar, 1 tablespoon caster sugar and 150ml water in a saucepan and bring to the boil. Pour the liquid over the onions in the bowl, stir and set aside while the lamb cooks.
Once the lamb is cooked, remove from the dish and set aside to rest. Heat the cooking juices over a medium heat until syrupy.
Shred the lamb with 2 forks and toss in the cooking juices. Serve piled on top of couscous, if you like. Top with the labneh, onions, 15g fresh mint leaves, seeds of 1 pomegranate and 25g roughly chopped pistachios, if using.
