Ingredients
The following ingredients have 8 Servings
- 70g/2½oz butter
- 1 tbsp olive oil
- 1.2kg/2lb 12oz boned lamb shoulder, cut into 5cm/2in cubes
- 4 garlic cloves, grated
- 1 tsp dried oregano
- 60g/2¼oz long-grain rice, rinsed
- 50g/1¾oz plain flour
- 600ml/20fl oz Greek-style yoghurt
- 4 free-range eggs, beaten
- freshly grated nutmeg, to finish
- salt and freshly ground black pepper
Instruction
- Preheat the oven to 180C/160C Fan/Gas 4.
- Heat 20g/¾oz of the butter and the olive oil in a large lidded pan over a high heat. Brown the lamb in batches.
- Return all the lamb to the pan. Add the garlic, oregano and 200ml/7fl oz water. Bring to a simmer and cook, covered with a lid, for about 45–60 minutes until the lamb is tender.
- Stir in the rice, and season with salt and pepper. Transfer to a 3 litre/5¼ pint earthenware or other ovenproof dish.
- Melt the remaining butter in a small saucepan, add the flour and make a roux, cook for 2 minutes, then take off the heat. Add the yoghurt and mix well, then return to the heat and cook gently for a couple of minutes. Take off the heat, add the beaten eggs and season with salt and pepper.
- Pour the sauce over the lamb and rice mixture, grate fresh nutmeg on top and bake for 40–45 minutes until starting to turn golden-brown.
- Remove from the oven and allow to sit for 5 minutes before serving. Serve with a simple lettuce salad.
