Ingredients

• 1 piece of lamb arm
• 4 pieces of potatoes
• 2 table spoon full of oil
• 1 table spoon of butter for meat
• 1 table spoon butter for mash
• 150 gr / 5 oz / 0.3 pound pale yellow cheese
• 2 table spoon full of flour
• 1/2 cup of milk
• Tiny diced dill
• Salt, black pepper, coriander, red pepper

Directions

Make vertical and horizontal cuts on the lamb arm. Cover it with spices. Place cube chopped butters into the cuts. Bake it in oven for 35-55 minutes by covering it with aluminum foil.

While waiting for the meat to be baked, boil the potatoes in water or steam. Mash the potatoes when hot; add the butter and warm milk slowly. Make the mash until it gets dense enough. Add the cheese. Put the mash into the oven when the meat is nearly baked.

Melt the butter in the pan for béchamel sauce. Roast the flour. Add some milk on it. Turn it into cream by whipping it. Add some chopped dill when taking of the fire.

Put the meat onto the service plate, place the mash potatoes beneath and lay the sauce on them. Put it into oven for a few minutes.

Enjoy your meal...