Pot-roasted shoulder of lamb with roasted butternut squash & sweet red onions

INGREDIENTS

• 1 quality shoulder of lamb, deboned and untied
• 1 dessertspoon coriander seeds
• 1 small handful fresh rosemary, leaves picked
• sea salt
• freshly ground black pepper
• extra virgin olive oil
• 3 red onions, peeled and quartered
• 565 ml cranberry juice
• 2 butternut squash, quartered
• 1 small handful fresh coriander, leaves picked
• 4 spring onions, trimmed and finely sliced
• juice of 1 lemon
• 8 tablespoons fat-free natural yoghurt