Step 1

Preheat the oven to 200C. For the lamb: blitz together the preserved lemons and harissa paste in a spice blender, to form a rough paste. Cut incisions in the lamb and spread over the paste. Leave to marinate for at least an hour or overnight.

Step 2

Put the shallots, wine and 125ml water in a roasting dish. Sit the lamb on top, tucking the shallots underneath. Cover with foil and roast for 20 mins, then turn down the oven to 150C and cook for a further 3 hours.

Step 3

An hour before the end, add the new potatoes and fennel to the lamb in the roasting tin, making sure they all have a good glaze of the lamb juices. Return to the oven, cover with foil, and cook for the final hour.

Step 4

For the pickle: heat the vinegar and sugar, add the radishes and dill and leave to stand for 30 mins.

Step 5

Carve the harissa lamb shoulder and serve, topped with the chopped parsley, with the potatoes, fennel and pickle.