Greek Breast of Lamb from The Clay-Pot Cookbook by Georgia Sales

Ingredients

• 2 stalks celery, diced
• 3 medium mushrooms, sliced
• 1 cup drained canned tomatoes (preferably Italian plum tomatoes)
• 2 bay leaves
• ¼ cup white wine
• Juice and pulp of ½ lemon
• ½ cup rice, half-cooked
• 1 breast of lamb (about 2 pounds), cut with pocket and trimmed of fat
• ½ teaspoon coarse salt
• 2 teaspoons salt
• 2 tablespoons mint leaves, finely chopped
• 1 teaspoon dried oregano
• ¼ teaspoon freshly ground pepper
• 1 small onion, diced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 large cloves garlic, chopped
• 1 teaspoon arrowroot, approximately