Put all of the ingredients except the lamb and stock into a bowl and mix. You should have a nice spice mix that is like a paste. Rub this onto the lamb concentrating on the top.
The flavours are best sealed into the lamb before cooking. Put a fry pan big enough to hold the lamb on a burner and heat. Add the lamb and sear on all sides. Transfer the meat into the oven dish and add the stock to the pan and scrape off the spices and add to the oven dish with the stock. Put the lid on and braise for 3 hours.(This can be made up to this point and left in the fridge overnight if required, remove fat and continue):
I like to remove the lamb from the sauce and skim off as much fat as you can from the top. Puree the sauce in a blender or with a stick blender so you have a thick sauce. Add the pomegranate molasses and stir testing for salt.
Add the lamb back into the pot. Rewarm on the stove top or pop into the oven at 180 ( 350) for up to 30 min without the lid.
To make the Feta mash, Steam the potatoes till tender.
Warm the milk with the feta till just warm-hot without boiling.
Rice the potatoes then add the butter and spoon in the feta milk using 1/2 first. Stir till combined. There will still be some lumps. Keep adding milk till you have a nice loose mash. Taste for salt and add more if necessary.
Serve the lamb with delicious Feta Mash