Lamb shoulders with rosemary and garlic and some veggies

1. You need to marinate the lamb shoulders in soy sauce, rosemary sprigs and freshly crushed garlic cloves in a ziplock overnight. I think it is best to use meat fresh out of grocery aisle. I used a pounder to tenderize the lamb cut.
2. The day you want to bake, dice some of your favorite veggies- I used yellow zucchini , asparagus and white onions- rub olive oil, salt, pepper, lemon juice, and some rosemary twigs. I tossed a few dry-roasted Szechuan peppers on a whim too.
3. Would be great on an outdoor grill, but it's raining out, so I am taking my chances in an conventional oven, which is good because I can have the retained juices to eat with grains if I want to.
4. Pre-heat the oven to 500F (about 120 C), sprinkle some garlic powder if you have them. Don't bother otherwise. Cook both sides to your desired doneness. 

Tastes  lot like a Moroccan Lamb tagine I once had.

 Here's some antipasto I can have anytime really. (with Olives, smoked Gouda cheese, Pepperoncini, Mango and Salami )

And a guilt-free dessert: Greek yogurt topped with honey and rose syrup.

 Add dry fruits and nuts at will.