Recipe provided by | TWO PURPLE FIGS

Servings: 8 Preparation time: 3 hours Cook time: 3 hours

INGREDIENTS

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

DIRECTIONS

Start with the lamb. Pat dry the lamb. Make about 8 slits in the lamb and insert half a garlic clove and cardamom pod into each slit.

Mix the dry mix and rub the lamb shoulder all around with it. Similarly make the wet mix and massage the lamb with it all around.

Place the whole lamb on a baking sheet over parchment paper and surround that with onions and fresh garlic.

Cover the lamb and marinade for 3 hours at least to preferably overnight.

Preheat the oven to 350 and add the stock to the lamb, cover the lamb entirely and roast for 2.5hours to 3 hours.

In the meantime, start cooking the rice by sautéing it in some live oil and add the seasoning. Then cook the rice with hot water over low heat.

Prepare the peas and potatoes.

For the noodles, sauté them in some butter until deep golden and then cook the nodes with some stock over low heat.

Now the eggs, after hard boiling them, peel and sear them in the brown butter until golden. Let the eggs cool and then slice them in half.

Assemble the Easter lamb dish by brining a large serving dish. Start by layering the rice, topped with the noodles, top that with the cooked peas and potatoes. Now place the roast lamb shoulder over everything. Arrange the hard boiled eggs around the lamb and finish off with toasted pine nuts and parsley.

Enjoy right away!!

Recipe Notes
-Always buy American lamb with highest quality lamb meat. -Make sure to trim some fat off your lamb shoulder, but not all of it. -Follow the flavouring steps of making garlic slits in the meat, a dry spice blend and a wet marinade for maximum flavor and super juicy meat. -Less is more when it comes to the spice blend, garlic slits and wet marinade. Overpowering the lamb may make it bitter, too dark and not as flavorful. -Ideally the lamb shoulder marinate over night, but a minimum of 3 hours is also ok. -Roast the lamb covered, it will still have a nice crust and will be extra juicy. -This recipe is very forgiving, so don’t stress because the lamb shoulder may look like a large cut.