Trim any fat or tendons off the leg of lamb and rub with salt and pepper. Heat the oil in a roasting pan and brown the meat on all sides (about 10 minutes), then set aside on a large plate. Reserve the oil in the pan.
Transfer the leg of lamb to a plate. Transfer the sauce to a small saucepan, bring to a boil and reduce for about 10 minutes. Remove the cloves, star anise, cinnamon stick and bay leaf. Trim the meat off the bone and pull into pieces using two forks. Cover and keep warm.
Halve the bread rolls, spread with butter and briefly toast in a frying pan, cut sides down. Remove from the pan and top the bottom halves with a little rocket and pulled lamb. Drizzle with tomato sauce and sprinkle with pomegranate seeds. Finally add the top halves.
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