①Remove the rosemary(A) leaves from the stems.

②Place the lamb shoulder, rosemary leaves(①), and the remaining(A) in a zipper bag. Massage the marinade evenly into the lamb shoulder, then refrigerate for around 12 hours.

③Tear the jew’s mallow leaves by hand. Cut off the tips of the stems and cut them into pieces around 2 cm wide.

④Boil water(excluding ingredients) in a pot, add the jew’s mallow leaves(③) and salt. Boil for around 1 minutes. Place it in a sieve, rinse them with water, and drain off the excess water.

⑤Place the jew’s mallow leaves(④) and all(B) in a food processor, and blend until it forms a paste.

⑥Add all the lamb shoulder and marinade(②) into the heated frying pan.

⑦To achieve a medium-rare doneness, cook over medium heat until the surface is seared. Once browned, flip the lamb shoulder and cook on medium heat until the other side is browned. Once both sides have a golden brown color, remove it from the frying pan, wrap in aluminum foil, and let it rest at room temperature for the same amount of time it was cooked.

⑧In the same frying pan, add the sweet peppers and cook over low heat until they are browned.

⑨Arrange the jew’s mallow paste(⑤), the lamb shoulder(⑦), and the sweet peppers(⑧) on a plate, and it’s ready to serve!