Moroccan lamb salad with pomegranate and walnuts

1.Preheat oven to 180°C (160°C fan-forced).

2.Put the sumac, preserved lemon, garlic, coriander and salt into a small bowl and stir to combine. Season with freshly ground black pepper.

3.Rub the spice paste over the lamb and then place it into a large oven bag. Tie bag following packet directions. Transfer to a baking dish. Roast lamb for 2 1/2 hours. Set lamb aside to rest in the oven bag for 20 minutes.

4.Combine oil and pomegranate molasses in a small bowl; season to taste.

5.Remove lamb from oven bag and transfer to a large serving plate. Using two forks, roughly shred the meat, then add the herbs, walnuts and pomegranate seeds. Drizzle with the dressing and sprinkle with the feta.

6.Serve with warm flat bread.