Souk-spiced leg of lamb with feta

To make the lamb; Preheat the oven to 160°C fan. Line a gastro tray with parchment paper.

In a bowl mix together 150g Greek yoghurt, tomato paste, garlic, olive oil, cumin, cinnamon, paprika, turmeric, cayenne and salt.

Coat the lamb all over in the marinade and season generously with sea salt flakes. Place on the lined gastro tray and roast for 11⁄2 hours.

Remove from the oven, cover the lamb with a double layer of foil and roast for a further 21⁄2 hours.

Remove from the oven and leave the lamb to rest, covered with the foil, for 20-30 mins.

Garnish with sliced spring onions, pomegranate seeds, a drizzle of pomegranate molasses and the remaining Greek yogurt. Serve with sticky lime and feta carrots and tangy bulgur wheat.

To make the carrots; Preheat the oven to 200°C fan. Line a gastro tray with parchment paper.

In a bowl add the carrots, oil, coriander seeds, mustard seeds, salt, freshly cracked pepper and mix to coat. Spread onto the lined gastro tray and bake for 30 mins.

In a bowl mix together the honey, harissa, zest and juice of the limes.

Remove the carrots from the oven, drizzle on the honey glaze and toss the carrots to evenly coat, then roast for another 10-12 mins until nice and sticky.

Remove from the oven, give the carrots a final toss in the glaze.

Garnish the carrot with the feta, chopped coriander, flaked almonds and dried cranberries.

To make the bulgur wheat; Preheat the oven to 180°C fan.

In a container add the molasses, tomato paste, sriracha, garlic powder, garlic oil, 450ml water and mix

In a half gastro tray add the bulgur wheat and pour in the seasoned water mixing to combine. Season generously with salt and freshly cracked pepper.

Add the onion wedges and turn to coat them in the liquid, then space them out in the dish. Bake for 45 mins. Remove from the oven, fluff the grains with a fork.