Ingredients:
675g lamb
4 tbsp butter
2 tbsp rice
salt and freshly-ground black pepper, to taste
For the Yoghurt Sauce:
4 tbsp butter
1 tbsp flour
900ml yoghurt
5 eggs
salt and black pepper, to taste
Method:
Slice the lamb into four serving pieces and sprinkle each one liberally with salt and black pepper. Drizzle with a little oil, place in a roasting dish and dot with half the butter. Place in an oven pre-heated to 180°C and roast for about 30 minutes (baste every 5 minutes or so with the melted butter). Remove from the oven at this time, scatter the rice over the top and set aside.
Now prepare the yoghurt sauce. Melt the butter in a pan then sprinkle the flour on top and mix in to form a smooth roux and take off the heat. Meanwhile whisk together the yoghurt and eggs and season with salt and pepper. Stir this mixture into the roux an whisk until even then pour over the meat. Return to the oven and continue baking for about 45 minutes. Serve immediately.
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