Saturday Morning With Jack Tame

This slow-cooked lamb dish is a festive treat and it’s super simple to make spectacular with a final flourish of pomegranate jewels and fresh herbs that make the whole thing feel properly celebratory.      Ingredients  1 butterflied leg of lamb (1.6–2kg)   3–4 garlic cloves, slivered   Zest and juice of 1 orange   2 tbsp olive oil   2 tbsp runny honey   1 tbsp Dijon mustard   1 tsp each ground cumin, ground coriander, smoked paprika   1 tsp flaky sea salt   Freshly ground black pepper   2 sprigs rosemary, finely chopped   1 cup chicken or vegetable stock   ½ cup white wine (optional)   To finish: Pomegranate seeds, mint leaves, flat-leaf parsley, extra orange zest     Method  Start by laying the lamb out flat and making small slits across the flesh so you can slip in those slivers of garlic. It’s a tiny bit of extra effort but the flavour reward is enormous.   In a small bowl whisk together the orange z