👨‍🍳 步驟

1. 1

   Preheat oven to 400°F (200°C). Melt 20g butter with olive oil in a large saucepan or Dutch oven over medium-high heat. Add lamb chunks and sear until browned on all sides. Remove lamb to a plate.

   💡 專業提示: 烤箱預熱至 400°F (200°C)。在一個大的湯鍋或荷蘭鍋中，以中高火融化 20 克奶油和橄欖油。加入羊肉塊，煎至兩面金黃。將羊肉取出放在盤子裡。
2. 2

   Add sliced onions to the same pan and cook until softened, about 5-7 minutes. Add crushed garlic and dried oregano, stirring for 1 minute until fragrant.

   💡 專業提示: 將切片的洋蔥加入同一個鍋中，炒至變軟，約 5-7 分鐘。加入搗碎的大蒜和乾燥奧勒岡葉，攪拌 1 分鐘至散發香氣。
3. 3

   Return the lamb to the pan. Pour in 450ml boiling water, season with salt and pepper. Bring to a simmer, then cover and cook gently for 1 hour 30 minutes, or until the lamb is very tender. Stir occasionally.

   💡 專業提示: 將羊肉放回鍋中。倒入 450 毫升煮沸的水，用鹽和胡椒調味。煮至微滾，然後蓋上鍋蓋，以小火慢燉 1 小時 30 分鐘，或直到羊肉變得非常軟嫩。偶爾攪拌。
4. 4

   While the lamb is simmering, soak the rice in cold water for 10 minutes, then drain. Once the lamb is tender, drain off most of the cooking liquid, leaving about 1 cm in the pan. Stir in the drained rice.

   💡 專業提示: 在羊肉燉煮的同時，將米飯浸泡在冷水中 10 分鐘，然後瀝乾。一旦羊肉變軟，將大部分燉煮的湯汁倒掉，鍋中留下約 1 公分的湯汁。拌入瀝乾的米飯。
5. 5

   In a separate small saucepan, melt the remaining 50g butter over medium heat. Whisk in the flour and cook for 2-3 minutes to create a roux. Remove from heat.

   💡 專業提示: 在另一個小的湯鍋中，以中火融化剩餘的 50 克奶油。加入麵粉攪拌，煮 2-3 分鐘形成麵糊（roux）。離火。
6. 6

   In a mixing bowl, whisk together the Greek yogurt and beaten eggs. Gradually whisk the roux into the yogurt mixture until smooth. Season with salt and pepper.

   💡 專業提示: 在一個攪拌碗中，將希臘優格和打散的雞蛋攪拌均勻。逐漸將麵糊（roux）打入優格混合物中，直到變得滑順。用鹽和胡椒調味。
7. 7

   Pour the yogurt mixture evenly over the lamb and rice in the casserole dish. Sprinkle with freshly grated nutmeg.

   💡 專業提示: 將優格混合物均勻地倒在砂鍋中的羊肉和米飯上。撒上現磨的肉荳蔻。
8. 8

   Bake in the preheated oven for 45-50 minutes, or until the topping is puffed, golden brown, and set. Let stand for 10 minutes before serving.

   💡 專業提示: 放入預熱好的烤箱中烘烤 45-50 分鐘，或直到頂層膨脹、呈金黃色並凝固。靜置 10 分鐘後即可上桌。