2) Complete the brushing and turning procedure 2 more times for a total cooking time of approximately 1 hour or until the lamb reaches an internal temperature of 54 degrees C.
3) Remove from the heat and allow to rest 10 minutes before slicing and serving. Serve with additional molasses if desired.
For the pomegranate syrup or molasses:
1) Place the pomegranate juice, sugar and lemon juice in a nonreactive saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 375 ml, approximately 50 minutes. It should be the consistency of syrup.
2) Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.