Ingredients

• 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

Directions

• 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.