Ingredients

Method

• 2 t cumin seeds
• 2 t coriander seeds
• 1 t fennel seeds
• 1 bunch fresh dill
• 1 bunch fresh Italian parsley
• 2 garlic cloves
• 1 preserved lemon, seeds removed
• 3 T olive oil
• sea salt and freshly ground black pepper, to taste
• 1 whole lamb shoulder (approximately 1.8–2.2 kg), deboned
• 2 large fennel bulbs, halved horizontally
• 1 large red onion, quartered
• 1 garlic head
• 2 cups good-quality chicken or lamb stock
• 1 x 400 g can butter beans, drained

Method

Ingredients

1. Preheat the oven to 160°C. Toast the cumin, coriander and fennel seeds in a dry pan over a medium heat until fragrant. Allow to cool slightly, then crush using a mortar and pestle or spice grinder.

2. In a blender or food processor, combine the toasted spices, dill, parsley, garlic, preserved lemon and olive oil. Blend into a coarse paste. Season with salt and pepper.

3. Lay the deboned lamb shoulder on a board and rub the herb paste generously over the meat, ensuring it’s well coated. Cover and chill for at least 2–4 hours, or overnight for deeper flavour.

4. Place the fennel and onion in the base of a roasting pan, then pour over the stock. Place the lamb on top of the vegetables. Cover tightly with foil and roast for 3–4 hours, or until the meat is very tender and easily pulls apart.

5. Remove the foil and increase the oven’s temperature to 200°C. Add the butter beans, spoon over the remaining marinade and roast for a further 15–20 minutes to brown the top. Allow the lamb to rest for 10–15 minutes before serving. Spoon over the cooking juices and softened fennel and onions.

Cook's Tip: Serve this with Cauliflower-and-date atchar. Find the recipe here. 

Find more lamb recipe here

Videographer: Barry de Villiers
Photographer: Jan Ras
Food Assistant: Bianca Jones