FOR THE SAN CRISTOBAL:
Preheat the oven to 180°C
Heat a small frying pan over a medium heat and toast the fennel seeds for 2 minutes, or until they release their aroma. Tip into the bowl of a food processor with the remaining marinade ingredients and blend until you have a coarse, sandy texture.
Rub the mixture all over the lamb, on both sides. Cover and set aside for an hour, or overnight in the fridge.
Peel the red onions and slice into wedges, being careful to keep the root end in tact so the wedges don’t fall apart. Toss in a little oil and season with salt and pepper.
Heat a chargrill pan until very hot and grill the onions until they have lovely charred lines all over. Place on a baking tray in the centre of the oven for 15 minutes or until tender all the way through. Transfer to a small bowl.
Whisk together the pomegranate molasses, lemon juice and olive oil, then pour this mixture over the red onions. Toss to coat the onions well and set aside for at least 30 minutes.
Turn the oven up to 200°C
To cook the lamb, heat the chargrill pan until almost smoking. Place the lamb onto the grill skin-side down for 8-10 minutes, turn over and cook on the other side for a further 5 minutes. Transfer the lamb to a roasting tin, skin-side down, and roast at the top of the oven for 20-25 minutes or until cooked to your liking. These timings should give you lamb that is still nicely pink in the middle.
Allow the lamb to rest for 10 minutes before carving into thick slices and serving with the grilled red onions and a side salad of shaved fennel or fresh green leaves dressed with lemon juice and olive oil.
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