You do need to serve this lamb salad warm rather than cold (a bit of fat provides flavoursome lubrication at anything above room temperature; once cold we're talking congealed, waxy whiteness - not such an attractive proposition), but if you keep the lamb tented with foil once it's out of the oven - should you need to hold it for longer than an hour or two - that shouldn't pose problems.
If it's not the pomegranate season you have a choice: either use pomegranate molasses (a tablespoonful or so, diluted with an equal amount of water) which you can get at some supermarkets now, or just use lemon juice and maybe even a little very finely-grated zest.
For other delicious lamb dishes and Spring menu ideas try Nigella's Aromatic Lamb Shank Stew or Tarragon Salmon. If you are looking for some Easter recipe ideas why not try a satisfying Kedgeree Risotto with an Apple and Almond Cake for dessert?
Recipe posted by Nigella