Wash and slice the radishes. I actually picked these from my garden. Add the salt sugar vinegar and water to the radishes. Allow to pickle.

Get the leg of lamb and separate what you wish to use. Rinse and pat dry. Trim the fat and add to the rest of the leg of lamb to be used in another recipe.

Cut into cubes and bite sized pieces.add the marinade ingredients. Stir well coating all pieces.

Transfer to a ziploc bag and allow to marinate for at least an hour. I did mine for 4 hours. Boil the eggs. I boiled extra to snack on later.

Add rice salt, soya sauce to a pot. Pour in 3 cups pineapple juice. Boil till juice is almost absorbed add the sugar and water. Cook whisking often.so it doesn't clump. When rice is overcooked it's done.

Slice the carrots, and dice the peppers. Add to a hot skillet.

When caramelized add the shallots. Cover allow the shallots to cook 4 minutes stirring occasionally. Add water and steam. Remove when the carrots are tender but still with bite. Wipe the pan. Drain the beans and sauté in pan.

Steam the beans the same way season with a little salt. Set aside.

Cope the pan again add the lamb and marinade. Sauté till lamb is caramelized just a bit. Drain liquids into a clean bowl.

Continue to sauté the lamb. When caramelized move to a bowl add water to the pan to deglaze the pan.

Stir getting the bits and pieces off bottom of pan. Pour that over the lamb pieces. Stir well. Set aside covered.