Whole roasted leg of lamb with pomegranate, garlic and herbs

Mix pomegranate molasses, chopped garlic, rosemary, Aleppo pepper, black pepper, a big spoon of kosher salt, a little ground cumin and dry mint into a wet rub.

Debone and butterfly the leg (or have the butcher do it).

Cut a couple of inch-deep slashes in the thickest parts of the meat side and shallow random slashes through the fat on the other side.

Spread three quarters of the rub over the meat side into every crevice, flip into a bowl and spread the rest on the fat side; wrap in plastic and refrigerate overnight.

Let excess marinade drip off, roll seam side down and tie with five strings, looping each through three times to cinch.

Set on a rack in a roasting pan with water underneath, to humidify and stop the molasses burning; salt the outside generously.

Roast at 350 about an hour and 45 minutes, to an internal temperature of about 135 to 140.

Rest at least 15 minutes; deglaze the fond with a splash of stock or water and a pinch of salt for a pan jus.

Remove the strings, set on a platter with herb garnish and brush with a little more pomegranate molasses to shine; slice.