3Spanish onions, cut into wedges600 gmseedless red grapes40 mlolive oil2garlic cloves, finely chopped2 tsp eachground cumin and ground coriander¼ tspground cinnamon1boneless lamb shoulder (about 1.4kg)150 mlverjuice260 gm (1½ cups)cracked freekeh200 mlchicken stockJuiceof 1 lemon100 mlextra-virgin olive oil50 gmnatural almonds1 cup (loosely packed) eachflat-leaf parsley and mint, coarsely torn½preserved lemon, flesh removed and discarded, rind thinly sliced
Preheat oven to 150C. Scatter onion and half the grapes in the base of a roasting pan and set aside. Combine olive oil, garlic and spices in a small bowl, season to taste and rub over lamb. Place lamb on top of grapes and onions, then add verjuice and 250ml water. Cover tightly with aluminium foil, roast until lamb is very tender (4½-5 hours), then coarsely shred lamb and set aside (reserve onion and grapes).
Meanwhile, combine freekah, stock and 300ml water in a saucepan, bring to the boil over medium-high heat, reduce heat to low, cover and cook until just tender (10-15 minutes). Stir through juice and half the extra-virgin olive oil, season to taste and cool to room temperature.
Meanwhile, dry-roast almonds until golden (1-2 minutes), cool and coarsely chop. Just before serving, coarsely crush remaining grapes and combine with freekah, herbs, preserved lemon, roast almonds, remaining extra-virgin olive oil, onion and roast grapes. Season to taste.
Scatter lamb over a serving platter and serve hot with freekah mixture.