Cook breast of lamb until half done together with peeled and chopped carrot, onion, parsnip, seasoned with allspice, bay leaves, and salt. Separate meat from bones and cut it into medium-sized dice. In a pot mix lamb with picked over and washed rice, add 2 cups of stock in which lamb was cooking, then add peeled and diced onion, some of the butter, bring everything to boil, then cover the pot and put it into a preheated oven. Braise until done.
Saute flour in equal amount of butter until lightly brown, then add lamb stock and simmer until thickened. Pour the sauce over lamb just before serving. Season with mashed garlic to taste.
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