Roast Lamb with Drob Sarma

Season the lamb with salt and red pepper and coat it generously with half of the butter. Cut the cleaned carrot and 1 onion and place them in a pan with the beer and the vegetable broth. Roast the meat for two and a half hours in an oven preheated to 180°C. Meanwhile, boil the liver and kidney for about 1 hour. Warm a little butter in a pan and gradually add the finely chopped onion, the mushrooms in half-moons, the diced liver and kidney and finally the chopped spring onion. Season with salt, black and red pepper and once they are stewed, add the rice, pouring in broth from the boiled liver at a ratio of 1:3. Transfer the drob sarma to a pan, add the remaining butter and the chopped spearmint and bake for about 30 min at 200°C. Serve the lamb with the drob sarma, a sprig of spring garlic and a cherry tomato for garnish.