Preheat oven to 150°C. Place the pomegranate juice in a medium saucepan over high heat. Bring to the boil. Cook for 5 mins or until juice is reduced by half. Remove from heat. Add the stock and honey.
Meanwhile, place cumin, cinnamon, ginger and turmeric in a small frying pan over medium heat. Cook for 1 min or until aromatic. Add to pomegranate mixture. Stir to combine.
Place the onion over the base of a roasting pan. Place the lamb on top. Drizzle the pomegranate mixture evenly over the lamb and turn to coat. Season. Cover with foil. Bake, turning occasionally, for 1½ hours. Remove foil. Bake for a further 30 mins or until the lamb is falling off the bone. Increase oven temperature to 180°C.
Transfer the lamb and onion to a plate. Cover with foil to keep warm. Place roasting pan over high heat. Bring to the boil. Cook for 5 mins or until a thick syrup forms. Reserve 1 tbs of syrup. Brush remaining syrup over lamb.
Meanwhile, cook the lentils in a large saucepan of boiling water for 20 mins or until tender. Refresh under cold water. Drain well.
Place bread on a baking tray. Brush with oil and sprinkle with dukkah. Bake for 6 mins or until golden and crisp.
Place the lentils in a large bowl. Add the tomato, mint and parsley. Drizzle with lemon juice and reserved syrup. Toss to combine. Season. Divide among serving plates. Sprinkle with fetta and lemon zest. Break the bread into pieces and sprinkle over salad. Top with the onion and lamb. Serve immediately.