Method

• 1.
  Preheat the oven to 160°C. Line 2 large baking trays with baking paper.
• 2.
  Heat the oil in a flameproof casserole over medium-high heat. Season lamb and cook, turning, for 5-6 minutes until browned. Add the wine, garlic cloves and 2 cups (500ml) water, then bring to the boil. Cover, then transfer to the oven and bake for 1 1/2-2 hours until lamb is tender and falling off the bone. Set aside until cool enough to handle, then shred the meat from the bone. Set meat aside.
• 3.
  Meanwhile, for the pistachio biscuits, whiz the ingredients together in a food processor until a soft dough forms – if the dough is too sticky, add a little more flour. Turn out onto a lightly floured surface and briefly knead. Shape into a disc and enclose in plastic wrap. Refrigerate for 40 minutes or until firm.

• 4.
  Increase oven temperature to 180°C. Roll the dough out on a lightly floured surface to 2mm thick. Using a 4cm round pastry cutter, cut out 35 rounds, re-rolling the trimmings as needed, and place on baking trays. Bake for 20-25 minutes until golden and firm. Cool on wire racks.
• 5.
  For the mint yoghurt dressing, whiz all the ingredients in a food processor until smooth. Season with sea salt and freshly ground black pepper. Chill until required.
• 6.
  To assemble, top each biscuit with 1/2 teaspoon chilled yoghurt dressing, a few pieces of shredded lamb, pomegranate seeds, chopped pistachios and mint leaves. Drizzle with the pomegranate molasses and serve.