- 3 Spanish onions, cut into wedges
- 600 gm seedless red grapes
- 40 ml olive oil
- 2 garlic cloves, finely chopped
- 2 tsp each ground cumin and ground coriander
- ¼ tsp ground cinnamon
- 1 boneless lamb shoulder (about 1.4kg)
- 150 ml verjuice
- 260 gm cracked freekeh (1½ cups)
- 200 ml chicken stock
- Juice of 1 lemon
- 100 ml extra-virgin olive oil
- 50 gm natural almonds
- 1 cup each flat-leaf parsley and mint, coarsely torn (loosely packed)
- ½ preserved lemon, flesh removed and discarded, rind thinly sliced
- 1Preheat 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).
- 2Meanwhile, 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.
- 3Meanwhile, 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.
- 4Scatter lamb over a serving platter and serve hot with freekah mixture.
Drink Suggestion: Top-quality sangiovese. Drink suggestion by Max Allen