12 ounces ground sirloin of lamb
1 large egg (beaten)
1 teaspoon dried oregano
1 teaspoon chopped fresh mint
1/4 cup minced shallot
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon grated lemon zest
1/2 cup brown jasmine rice
6 cups hot chicken stock (divided)
1 1/2 cups water
2 large egg yolks
2/3 cup fresh lemon juice
1 teaspoon grated lemon zest
2 teaspoons chopped fresh mint
  coarse (kosher) salt (to taste)
  Freshly ground black pepper (to taste)