Prep Time3 hrsCook Time3 hrsTotal Time6 hrs
Lamb Shoulder
910 American lamb shoulder, fat partially trimmed
4 Garlic, halved
8 Cardamom pods
3 Onions, halved
6 Garlic, whole
1 cup Stock
Dry Mix
1.50 tbsp Pink Himalayan salt
1 tbsp 7 spice blend
1.50 tbsp Black pepper
1 tbsp Allspice
Wet Mixture
1 cup Greek yogurt
0.25 cup Soy sauce
2 tbsp Balsamic vinegar
2 tbsp Brown sugar
0.25 cup Ketchup
2 tbsp Hot sauce
0.33 cup Olive oil
Rice
2 Rice
1 tbsp 7 spice blend
3 Hot water
Peas & Potatoes
1.50 Green peas, cooked
2 cups Potatoes, cubed & roasted
Hard Boiled Eggs
8 Eggs, hard boiled
3 tbsp Butter or ghee, melted
Garnish
0.33 cup Pine nuts, toasted
0.25 cup Parsley, fresh
1Start 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.
2Mix 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.
3Place the whole lamb on a baking sheet over parchment paper and surround that with onions and fresh garlic.
4Cover the lamb and marinade for 3 hours at least to preferably overnight.
5Preheat the oven to 350 and add the stock to the lamb, cover the lamb entirely and roast for 2.5hours to 3 hours
6In 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.
7Prepare the peas and potatoes.
8For the noodles, sauté them in some butter until deep golden and then cook the nodes with some stock over low heat.
9Now 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.
10Assemble 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.
-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 flavoring 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.
Ingredients
Lamb Shoulder
910 American lamb shoulder, fat partially trimmed
4 Garlic, halved
8 Cardamom pods
3 Onions, halved
6 Garlic, whole
1 cup Stock
Dry Mix
1.50 tbsp Pink Himalayan salt
1 tbsp 7 spice blend
1.50 tbsp Black pepper
1 tbsp Allspice
Wet Mixture
1 cup Greek yogurt
0.25 cup Soy sauce
2 tbsp Balsamic vinegar
2 tbsp Brown sugar
0.25 cup Ketchup
2 tbsp Hot sauce
0.33 cup Olive oil
Rice
2 Rice
1 tbsp 7 spice blend
3 Hot water
Peas & Potatoes
1.50 Green peas, cooked
2 cups Potatoes, cubed & roasted
Hard Boiled Eggs
8 Eggs, hard boiled
3 tbsp Butter or ghee, melted
Garnish
0.33 cup Pine nuts, toasted
0.25 cup Parsley, fresh
Directions
1Start 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.
2Mix 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.
3Place the whole lamb on a baking sheet over parchment paper and surround that with onions and fresh garlic.
4Cover the lamb and marinade for 3 hours at least to preferably overnight.
5Preheat the oven to 350 and add the stock to the lamb, cover the lamb entirely and roast for 2.5hours to 3 hours
6In 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.
7Prepare the peas and potatoes.
8For the noodles, sauté them in some butter until deep golden and then cook the nodes with some stock over low heat.
9Now 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.
10Assemble 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.
Roast American Lamb Shoulder
