1 Mix together the garlic, pepper, oil and herbs and rub into the meat. Cover and chill for at least 2 hours.
2 Heat the oven to 150°C (130°C in a fan oven), 300°F, gas 2.
3 Seal the meat on all sides and then roast on an oven rack (with a baking tray below to catch the fat) for approx. 90 minutes.
4 To make the salsa place the pomegranate seeds, onions and tomatoes in a bowl. Stir in the honey, lemon juice, oil and parsley and season with salt and cayenne pepper.
5 Remove the meat from the oven, wrap in aluminium foil and leave to rest for a few minutes. Serve in slices with the salsa and garnish with parsley.