To do this, after measuring the core temperature, take the roaster / pan out of the oven for a moment, lift the meat out of the stock, put it back in the oven on the wire rack, insert the tray underneath and - as already mentioned - the remaining cooking or Let rest time linger there.
Now pour the brew through a sieve, collect it in a small saucepan and heat it together with the Metaxa. Stir in the cream, bring to the boil, bind everything with the starch mixed in a little water while stirring and season with pepper, salt, a pinch of sugar and the tomato paste.
Regarding the stock, it should be said that I used lamb stock that I made myself. That was really "lamb" ... ;-). If you don't like that in the sauce, you can alternatively use beef, roast or vegetable stock with a more neutral taste.
The side dishes were paprika cabbage and kritharaki pasta (Greek noodles in rice form) tossed in butter. The link for the paprika herb here: paprika herb