Nothing beats the scent of a slow-roasted lamb shoulder. Preserved lemon adds brightness that cuts through the richness, while dill and parsley bring freshness. After hours in the oven, the meat becomes soft enough to pull apart with a spoon. Recipe compliments of Woolworths TASTE.

Prep time: 20 minutes, plus marinating | Cook time: 3 to 4 hours | Serves: 6 to 8 | Difficulty: Medium

Ingredients

• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1 teaspoon fennel seeds
• 1 bunch fresh dill
• 1 bunch fresh Italian parsley
• 2 garlic cloves
• 1 preserved lemon, seeds removed
• 3 tablespoons olive oil
• Sea salt and black pepper
• 1 whole lamb shoulder, deboned (1.8 to 2.2 kg)
• 2 large fennel bulbs, halved
• 1 large red onion, quartered
• 1 whole garlic head
• 2 cups chicken or lamb stock
• 1 x 400 g can butter beans, drained

Method

1. Preheat the oven to 160°C. Toast the cumin, coriander and fennel seeds in a dry pan until fragrant. Cool and crush.
2. Blend the toasted spices with dill, parsley, garlic, preserved lemon and olive oil into a coarse paste. Season well.
3. Rub the paste generously over the lamb. Cover and marinate for at least 2 hours or overnight.
4. Place fennel and onion in a roasting pan. Pour over the stock and place the lamb on top. Cover tightly with foil and roast for 3 to 4 hours until very tender.
5. Remove foil, increase oven temperature to 200°C, add butter beans and roast for a further 15 to 20 minutes to brown.
6. Rest before serving and spoon over the cooking juices.