Slow Roast Ras el Hanout Lamb with Pomegranate and Quinoa Tabbouleh

Name: Slow Roast Ras el Hanout Lamb with Pomegranate and Quinoa Tabbouleh
Ingredients: 1.2 kg lamb shoulder; 4 tablespoons ras el hanout spice blend; Salt and pepper; 300 ml cold water; 100 g quinoa; 400 ml boiling water; ½ a cucumber (chopped finely); 2 large tomatoes or 12 cherry tomatoes (chopped finely); 2 spring onions (chopped finely); 4 tablespoons parsley (chopped finely); 4 tablespoons mint (chopped finely); Juice of ½ a lemon; 2 tablespoons olive oil; 100 g pomegranate seeds ((roughly half a small pomegranate))