Heat oven to 160C/140C fan/gas 3.
In a small bowl, mix the molasses with
the cumin, lemon juice, olive oil and garlic.
Scatter the onion over a casserole dish or
a deep roasting tin. Place the lamb on top
of the onions. Pour the glaze over the
lamb. Rinse the bowl out with about
200ml water, then pour it around – not
over – the lamb.
Cover the dish with a lid or the tin
with a large piece of foil. Roast the lamb,
undisturbed, for 3 hrs, then remove the
lid or foil and continue to roast for 30
mins to give the lamb colour. When the
lamb has had its time, pour off the juices,
remove as much fat as possible, then
pour the juices back over the lamb.
Just before serving, gently toss all the
salad ingredients together. Serve the
lamb with its sauce, the salad and some