For crispy baharat fried lamb
For the white bean hummus
For the chimichurri
Preheat the oven to 160°C, gas mark 3.
Season the lamb with salt and pepper and put into a large roasting tray. Pour over the lamb stock, cover tightly with foil and cook in the oven for 2-3 hours, or until the meat comes away from the bone easily.
Meanwhile, prepare the hummus by placing all the ingredients in a blender and blitz until smooth.
Once cooked, remove the lamb from the stock and allow to cool.
Once the lamb is cool enough to handle, remove all the meat from the bones in large chunks and set aside.
Heat a frying pan over a medium-high heat and add a generous glug of oil. Add the chilli flakes and then fry the lamb until nice and crisp, giving it a pinch of salt as it cooks.
When the lamb is crisp transfer it to a large bowl and toss with the baharat spice.
To make the chimichurri, combine all the ingredients together in a serving bowl and season well.
Serve the crispy lamb on top of the hummus with the labneh and chimichurri. Garnish with mint leaves and pomegranate jewels.
Place plain full cream or double-cream yoghurt in a clean muslin cloth. Tie the ends together and place it in a sieve or strainer over a bowl, allowing the excess liquid to drain. Place it in the fridge overnight before using it.