Grilled Lamb Shoulder with Qatermeez

Ingredients

• 1 Lamb shoulder
• Whole peppercorns
• 1 tablespoon Salt
• 4 Bay leaves
• Cloves
• Rosemary
• 2 Two onions
• 1 Green bell pepper
• 6 6 cloves garlic
• Mentioned as an option used by the chef Himalayan salt
• Mentioned as an additional piece with the lamb shoulder Extra lamb shank
• Mentioned in the phrase: no oil, no ghee, nothing other than its own fat Butter
• Mentioned in the phrase: no oil, no ghee, nothing other than its own fat Ghee
• Mentioned in the phrase: no oil, no ghee, nothing other than its own fat Oil
• Mentioned for serving Bukhari rice
• A little Almonds

Instructions

1. In the oven, season the lamb shoulder with only salt, whole peppercorns, bay leaves, and cloves, according to the chef, although the channel description also lists rosemary, two onions, green bell pepper, and 6 cloves garlic.
2. In the qatermeez, divide the lamb shoulder into two halves if necessary so that it fits the vessel.
3. In the qatermeez, place the extra lamb shank with the lamb shoulder, according to the chef.
4. In the qatermeez, distribute the seasoning, then add the listed flavoring ingredients: rosemary, onion, green bell pepper, and garlic.
5. In the qatermeez, cover the meat with parchment paper, then aluminum foil.
6. In the oven, place the qatermeez on the first rack, then set the heat to 200 degrees, top and bottom, after putting it in, because the chef said this recipe does not require a preheated oven.
7. In the oven, leave the meat for approximately 1 1/2 to 2 hours, according to the chef.
8. In the oven, after half an hour from the start, watch for liquid released from the meat without adding oil, ghee, or water.
9. In the oven, after approximately 1 hour and 5 minutes, turn the qatermeez to continue cooking on all sides.
10. In the oven, once fully cooked, leave the qatermeez outside the oven for about 10 minutes until the bubbling subsides.
11. In the qatermeez, pull the meat away from the bone after it settles, then remove the piece for serving.
12. On the serving platter, use bay leaves, onion, and almonds for garnish, according to the chef.
13. On the serving platter, serve the meat with Bukhari rice, or with white rice, or vermicelli rice with vegetables, according to the chef.