Bejewelled lamb | Gourmet Traveller

Ingredients

• 3 kg boneless lamb shoulder
• 2 tbsp sea salt
• 4 litres olive oil
• 1 bunch of thyme
• 1 head of garlic, unpeeled, halved widthways
• 4 fresh bay leaves
• 1 pomegranate, seeds only
• 80 gm (½ cup) pine nuts, lightly roasted
• 80 gm (½ cup) currants, soaked in warm water for 10 minutes, then drained
• ½ bunch of mint, leaves picked, coarsely torn
• Labne
• 200 gm natural yoghurt
• Parsnip cream
• 40 gm butter
• 4 large parsnips, peeled, core removed, finely sliced
• 500 ml (2 cups) milk
• 200 gm sour cream
• 100 ml olive oil
• Roasted spice mix
• 1 tbsp each of fennel seeds and coriander seeds, lightly roasted
• 1 tbsp pumpkin kernels, lightly roasted
• ½ tbsp cumin seeds and caraway seeds, lightly roasted
• 1 tsp black peppercorns