Roast lamb shoulder with rice pilaf

Method

1. Heat the oven to 130°C fan/gas 2. Put the lamb in a large roasting tin. Mix the garlic, spices, date molasses and oil with some seasoning, then rub all over the lamb. Pour in the wine and orange juice, scatter over the cranberries, then cover tightly with foil and roast for 4 hours.
2. Uncover the tin, turn up the oven to 180ºC/gas 6 and roast for 30 minutes more to reduce the sauce and brown the meat.
3. Meanwhile, heat the oil and butter in a large saucepan over a medium heat until the butter melts. Add the rice, stirring to coat the grains. Add the hot stock and bring up to a simmer. Cover with a tight-fitting lid, reduce the heat to very low and simmer for 10 minutes. Turn off the heat and set aside for 10 minutes to allow the grains to plump up fully.
4. Fluff up the rice with a fork to separate the grains and check the seasoning. Stir in the dried cranberries and most of the parsley and crispy onions, then top with the remaining parsley and crispy onions and serve alongside the lamb.