1Pre-heat your oven to 180°c.
2Mix together 2 parts cumin to one part salt to create the rub for the meat. Score the fat of the lamb with a sharp knife in a criss-cross pattern. Generously sprinkle the cumin and salt mixture over the top of the lamb, and massage in well with your fingers.
3Place your saute pan on the hob, and heat. Add the vegetable oil, and swirl to cover the cooking surface.
4Place the meat in the pan fat side down, and sear well. Move the meat using tongs to sear each side, browning it well to create a charred flavour.
5Remove the lamb from the pan, placing on a plate to rest. Pour out most of the fat from the pan into a bowl (you can retain this to use in other recipes), leaving about one tablespoon.
6Reduce the heat slightly, and add the red onion, carrot, and celery. Start to saute, making sure to mix the vegetables well so they pick up all of the flavour left in the pan from the lamb. Crush the garlic with the flat side of your knife and add to the pan. Don't worry about removing the skin.
7Add your rosemary, saffron, thyme, and parsley, and continue to cook gently until the vegetables have started to soften.
8Stir in the tomato puree, and then pour in the passata, chicken stock, and cream.
9 Mix well, then place the lamb back into the pan. Gently baste with a few spoonfuls of the sauce. Place the lid on, then bring the sauce up to the boil. After a few minutes, add any remaining herbs, a pinch of salt, and a touch of black pepper.
10 Place the lid back on the pan, and transfer to your pre-heated oven. Braise in the oven for 2-2¼ hours, depending on how well done you like your meat. You can use a meat thermometer to ensure it is cooked to your liking.
11When cooked, and the meat is falling away from the bone, remove from the oven. Spoon the sauce of the the meat. Sprinkle with some rosemary, coriander, and some pomegranate seeds.
12Serve the lamb in the pan at the table for a show-stopping dinner party main.
Whether you're looking to elevate a Sunday roast, or need a show-stopping main course for your next dinner party, follow Marcus Wareing's expert advice for the perfect braised leg of lamb.