Serve this slow-roasted lamb with greens,thick yoghurt (pictured) and bread.Benjamin DearnleyI have lost count of the number of ways I slow-cook lamb shoulder,but taking it in a Middle Eastern direction with fragrant spices in a wet-ish roast is a favourite. This version is sticky and intensely flavoured,with the lemon and dried limes brightening and slicing through the richness. The pops of sweetness from the dates add yet another dimension. With the carrots and moghrabieh,this is a mostly complete dish,though some wilted greens and yoghurt really round it out.