Roast Lamb Shoulder Recipe

Lamb Shoulder:

• 9-10 pounds lamb shoulder American Lamb, whole shoulder but fat partially trimmed
• 4 cloves garlic cut in half
• 8 cardamom pods
• 3 onions large, sliced in half
• 6 garlic cloves whole
• 1 cup stock

Dry Mix:

• 1 1/2 Tablespoons pink Himalayan salt
• 1 Tablespoon Spice blend 7 spice
• 1 1/2 Tablespoons black pepper
• 1 Tablespoon allspice

Wet Mixture:

• 1 cup Greek yogurt
• 1/4 cup soy sauce
• 2 Tablespoons balsamic vinegar
• 2 Tablespoons brown sugar
• 1/4 cup ketchup
• 2 Tablespoons hot sauce
• 1/3 cup olive oil

Rice:

• 2 cups rice
• 1 tablespoon olive oil
• 2 teaspoons Spice blend 7 spice blend
• 3 cups water hot

Peas and Potatoes:

• 1 1/2 cups green peas cooked
• 2 cups potatoes cubed and roasted
• Vermicelli Noodles:
• 1 cups noodles Vermicelli
• 1 tablespoons butter
• 1 1/2 cups stock

Hard boiled eggs:

• 8 eggs hard boiled
• 3 tablespoons butter or ghee, melted

Garnish:

• 1/3 cup pine nuts toasted
• 1/4 cup parsley fresh