Mushroom Lamb Roast (Jigo Ghearch)

Rinse the leg of lamb thoroughly and pat it completely dry. Using a sharp knife, make small slits all over the meat and insert the garlic cloves evenly into the lamb.

Season the lamb generously with salt and black pepper. Rub the lamb on all sides with butter, ensuring it is well coated.

Place the lamb in a deep, heavy-bottomed pot and add a small amount of water. Cover and cook over low heat, allowing the lamb to gently release its juices.

When the water evaporates and the lamb begins to brown lightly, add a little more water. Repeat this process of gentle simmering and light frying until the lamb is fully cooked, tender, and evenly browned.

Remove the lamb from the pot and set it aside. Strain the remaining cooking juices and reserve them for the sauce.

In a separate pan, melt a small amount of butter and sauté the tomato paste until fragrant and slightly darker in color.

Add the fried mushrooms to the pan and stir well. Pour in the reserved lamb juices and simmer for a few minutes until the sauce is well combined and slightly thickened.

Transfer the lamb to a serving platter and spoon the mushroom–tomato sauce generously over the top.

Serve warm, garnished with cooked beans and carrots, alongside fried potato slices.