Preheat oven to 180°c/ 160°c fan / gas mark 4. Heat 20g of the butter and the oil in a pan. Brown the diced lamb.
Once brown, add the crushed garlic clove, oregano and water. Simmer for 30 minutes until the lamb is tender.
Add the rice and season to taste. In a separate small pan, melt the rest of the butter. Add the flour and whisk to create a roux. Once combined, remove from heat and add yoghurt. Whisk to combine. Add beaten egg and whisk again.
Pour the sauce all over the lamb, distributing evenly. Bake in the oven for 20 minutes until brown on top. Grate over nutmeg and serve.
Aga cooking – All my recipes are tested and cooked on an Aga but are adapted for conventional ovens in my recipe. If you are an Aga user too, you can make this lamb baked with rice recipe easily. All hob frying can be done on the boiling plate. When I say 'simmer', place in the simmering oven. To finish off, place in the roasting. Any questions, do comment below. Reheating – If you are batch-cooking or have some leftovers and want to re-heat, you will need to re-heat thoroughly. Lamb needs to be heated until piping hot and above 70°c. I would heat using a microwave to guarantee this. Rice can be reheated however you need to be a bit more careful as it can contains a bacteria that is resistant to heat. Ensure you cool leftovers quickly and store in the fridge within one hour. It needs to also be reheated until really hot. Storage – You should store leftovers in the fridge in a covered container, preferably on the top shelf.Freezing – You can definitely freeze if you are batch-cooking and/or have some leftovers. Freeze in a tight-lidded container to avoid freezer burn on the food. Defrost thoroughly and follow re-heating guidelines above.