This heavenly Moroccan-inspired salad features all of the same exotic flavours of a classic tagine. Preheat the oven to gas 7, 220ºC, fan 200ºC. Unroll the lamb and spread the tagine paste in the middle, then re-roll. Coat in the Moroccan spices and put into a roasting tin. Roast in the oven for 30 minutes, then cover the lamb with foil, reduce the temperature to gas 2, 150ºC, fan 130ºC and cook for 2 1/2-3 hours.Remove the lamb from the oven and leave to rest for 15 minutes. Put on a board and, using two forks, flake or shred the meat, discarding any fat. Arrange on a platter. Mix 2 tablespoons of meat juice with the oil and red wine vinegar and drizzle over the lamb. Scatter over the mint, almonds, coriander and pomegranate seeds and serve immediately. See more Lamb recipesFor top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.