For the beans: in a pot, mix tomato juice, sugar, vinegar, lime zest, lime juice, a pinch of sea salt, chilli pepper and cumin seeds. Simmer over low heat until the sugar dissolves. Add the tomatoes and beans. Bring to a boil and remove from heat, then sprinkle with the coriander and parsley. 

For the lamb, mix all spices and rub the lamb with it. Preheat the oven to 160 degrees Celsius. Roast the lamb on both sides for a few minutes in a pan, than cook for one and a half to two hours in the oven. Sprinkle frequently so it doesn’t dry out. When cooked, remove from the oven and let it rest for 10 minutes before slicing. Serve with the beans.