Moroccan Spiced Mutton

Blend all the spices together with olive oil and hot honey. Rub over the mutton joint and roast in a pre-heated oven set to 200°C/GM6 for around 15 minutes. Reduce oven temperature to 150°C/GM2 and continue to roast the joint for about an hour until internal temperature reaches 52°C. Remove from oven, cover in foil and rest for ½ an hour. Meanwhile, make the sauce by frying some diced red onion in olive oil until softened. Add harissa paste, cook for two minutes on a low heat and add tomato passata. Bring to a rolling simmer. Slice courgettes and cook on a griddle pan to get markings then add to sauce with butterbeans. Bring to a simmer and allow to cook for a further 10 minutes. Serve slices of mutton on a good helping of sauce.