700-800g (about 1 lb 7 oz) piece butterflied Boned) shoulder of lamb 1 tsp coarsely ground coriander seeds 1 tsp ground cumin 1 Tbsp olive oil 1 large onion, peeled and quartered 3 large carrots, peeled and cut into chunks 3 parsnips, peeled and cut into chunks 1 cup red wine Bunch each of thyme and rosemary and 2 bay leaves
2 Heat oil over a high heat in a medium cast iron casserole, or similar. Add vegetables, lower heat and brown (don’t char), turning often. Transfer to a plate. Increase heat to high. Drop in lamb fat side down and brown. Turn lamb over, add wine and reduce by half. Season lamb with salt and strew with herbs. Tuck vegetables in around the sides. Cover with a lid.
3 Cook for 1½ hours in oven preheated to 160°C (320°F). Baste with juices. Add ¼-½ cup water if juices are thick. Cover casserole and cook for 1 hour more, until very tender.
5 Remove crown of herbs and discard. Transfer lamb and vegetables to a heated platter and slice or gently pull apart with a knife and fork. Spoon over juices and serve with Preserved Lemon Pickle.
Preserved Lemon Pickle
Discard flesh from 1 preserved lemon. Rinse rind under running water, pat dry with paper towels and chop finely. Mix chopped rind in a small bowl with ½ cup chopped mint, 2 tablespoons chopped parsley, 1 clove peeled and crushed garlic and 1 tablespoon extra virgin olive oil.