In this make-ahead dish, the lamb shoulder goes in the oven the day before, and it just needs to be reheated to serve. A crust of buttery almonds, herbs and pomegranate arils is patted over the lamb before it lands on the table. If you have all the crust elements ready to go, but not combined, it’s a quick, low-effort assembly job.

Heads-up: tossing the crust mixture with orange blossom water may seem strange, but it lifts and invigorates this dish, and gives the lamb an entirely different dimension. Given the variability in strength across brands, add the floral water slowly and taste-check before adding more. It should taste fragrant and alive, not like you’re eating your grandmother’s doily.