1. Heat oven to 325° F.
2. Pat the roast dry with a paper towel.
3. Season all over with 1 tablespoon salt.
4. Grind the peppercorns, allspice berries, cumin seeds, dried mint, cinnamon and nutmeg in a coffee grinder or with a mortar and pestle.
5. Spread spice mixture onto a baking sheet and roll roast in spices until it is covered.
6. Heat a large braising skillet over medium heat.
7. Then add the olive oil and heat until hot.
8. Add roast and sear it on all sides until browned.
9. Remove roast to a plate and set aside.
10. Add the onion and garlic to pan and sauté until onion is translucent.
11. Add lamb back to skillet, along with any juices that have accumulated.
12. Add the broth and pomegranate molasses, so that liquid comes halfway up roast’s sides.
13. Place a piece of parchment paper over roast and cover pan with lid or a tightly fitted piece of foil.
14. Braise in oven for 2 hours.
15. Halfway through cooking, turn roast over so that uncovered portion is submerged in braising liquid.
16. Finished roast will be well-done but fork-tender.
17. Remove roast to a plate and allow to rest.
18. Cover for ~ 10 to 15 minutes.

SAUCE:

1. Skim and discard fat from top of braising liquid.
2. Strain liquid into a medium saucepan and bring it to a boil over high heat.
3. Reduce by 1/4th or until desired consistency is achieved.
4. Season with the salt to taste.
5. Slice roast and serve with sauce spooned over it.

YIELDS: 6 to 8 servings.

Source: Rabbi Alan Ira Silver