Middle Eastern Slow-Cooked Lamb Shoulder

Step 1: To make rub, combine all ingredients in a bowl.

Step 2: Cut three slashes, at even intervals, across the top of the shoulder and season with slat and pepper.

Step 3: Heat an oiled, large flameproof roasting pan over a medium to high heat and add lamb and cook for 4 minutes on each side, or until browned and then remove and coat lamb all over with rub.

Step 4: Add onions to roasting pan over a medium heat and cook, stirring occasionally, for 2 minutes and then return lamb to pan, skin-side down and arrange potatoes around lamb and then add stock, juice and vinegar and top with a sheet of baking paper and cover tightly with foil.

Step 5: Cook in a slow oven (150C) for 3 hours and then discard foil and paper and turn lamb over and baste with cooking juices, cooking uncovered, basting halfway through, for a further 30 minutes, or until meat pulls away easily from the bone.

Step 6: Remove and rest, loosely covered with foil, for 15 minutes.

Step 7: Serve lamb and potatoes topped with onions, pan juices, olives and mint.