3 kgboneless lamb shoulder2 tbspsea salt4litres olive oil1bunch of thyme1head of garlic, unpeeled, halved widthways4fresh bay leaves1pomegranate, seeds only80 gm(½ cup) pine nuts, lightly roasted80 gm(½ cup) currants, soaked in warm water for 10 minutes, then drained½bunch of mint, leaves picked, coarsely tornLabne200 gmnatural yoghurtParsnip cream40 gmbutter4large parsnips, peeled, core removed, finely sliced500 ml(2 cups) milk200 gmsour cream100 mlolive oilRoasted spice mix1 tbspeach of fennel seeds and coriander seeds, lightly roasted1 tbsppumpkin kernels, lightly roasted½ tbspcumin seeds and caraway seeds, lightly roasted1 tspblack peppercorns
Season lamb with sea salt and ½ tsp freshly ground black pepper. Place in a large saucepan over low heat, cover with oil, add thyme, garlic and bay leaves, weight down lamb with a heavy plate and simmer gently until meltingly tender (5-6 hours). Cool.
Meanwhile, for labne, place yoghurt in a muslin-lined sieve placed over a small bowl and stand in the refrigerator to drain (about 2 hours). Transfer to a bowl and whisk in a little salt and white pepper to taste. Cover and refrigerate until required.
For parsnip cream, melt butter in a saucepan over medium heat, add parsnip and sauté until tender (about 15 minutes). Add milk, simmer for 5 minutes, season to taste and cool to room temperature. Place in a blender and blend until smooth, add sour cream and blend again. With motor running, add olive oil in a steady stream. Keep warm.
For roasted spice mix, combine ingredients in a mortar and, using a pestle, coarsely grind, then season to taste and set aside.
Remove lamb from oil and coarsely shred. Smear a large tablespoon of parsnip cream on each plate, scatter over lamb, then spice mix. Place dollops of labne on and around lamb, scatter over pomegranate seeds, pine nuts, currants and mint, season with sea salt and serve.