Ingredients:
1.5kg lamb (leg or shoulder)
100g butter
2 tbsp rice
1l yoghurt
5 eggs, beaten
1 tbsp plain flour
salt and black pepper, to taste
Method:
Cut the meat into 4 equal serving pieces (de-bone if necessary). Season liberally with salt and black pepper then dot all over with half the butter. Place in a roasting tin and transfer to an oven pre-heated to 180°C. Roast for 40 minutes then remove from the oven. Take the lamb out of the tin and set aside. Stir the rice into the pan juices and set aside.
Meanwhile add the yoghurt to a bowl and season with salt and black pepper. Whisk in the eggs and beat until smooth then set aside.
Place the roasting tin on the hob over low heat then add the remaining butter and melt. Stir-in the flour and stir until smooth then cook, stirring constantly, until golden brown. Add the yoghurt mixture and stir until smooth then return the meat pieces to the pan. Increase the oven temperature to 190°C and bake for 45 minutes.
Serve with rice and accompany with the yoghurt sauce.
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