Step 1

Preheat oven to 180°C. Wrap garlic tightly in foil and roast until soft (25-30 minutes). Meanwhile, dry-roast cumin until fragrant (20-40 seconds), then finely crush with a mortar and pestle. Squeeze garlic from skin into a food processor, add mint, parsley, rosemary, oil, salt and cumin and process to a paste.

Step 2

Place the lamb shoulder in a non-reactive container, rub the paste all over lamb and refrigerate, turning occasionally, to marinate (overnight).

Step 3

Preheat oven to 200°C. Place lamb in a roasting tray, add tomato and wine around and over lamb. Cover tightly with foil, place in oven, reduce oven to 170°C and roast until lamb easily falls away from the bone (4-4½ hours). Keep warm.

Step 4

Meanwhile, for roast-apple chutney, roast apples on an oven tray until just starting to break down (25-30 minutes). Cool, then coarsely chop, discarding cores. Heat oil in a wide saucepan over mediumhigh heat, add ginger, shallot and garlic and fry, stirring occasionally, until starting to soften (3-4 minutes). Add spices and cook until fragrant (2-3 minutes), then add sugar and stir occasionally until sugar starts to caramelise (2-4 minutes). Add vinegar and cook, stirring occasionally, until thickened (2-4 minutes). Stir apple through to coat. Chutney will keep refrigerated in an airtight container for 2-3 weeks. It can be served hot or cold. Makes about 3 cups.

Step 5

Remove bones from lamb, coarsely shred meat with two forks, spoon over pan juices and serve with mixed herbs, extra parsley and chutney.