* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the lamb. Place the lamb in a deep baking pan with a lid (gastra). Put 1 clove of garlic into each piece. Sprinkle with salt, pepper and rosemary, and pour the olive oil and a little water (about 1/2 glass) over the meat. Cook in a preheated oven at 180°C for 1-1 1/2 hours, until the lamb is nicely cooked and golden brown.
- Step 2: Remove the baking pan from the oven.
- Step 3: Beat the yoghurt with the eggs, lemon juice and a bit of the juices from the lamb together in a bowl.
- Step 4: Pour this mixture over the entire contents of the baking pan, and put it back into the oven for another 20 minutes, until it is a lovely golden brown, and the yoghurt sauce has thickened.
- Step 5: Serve hot.
Ingredient List
- 1 1/2 kg leg of lamb (cut up into 6 pieces)
- 150g extra virgin, organic olive oil
- 1 kg strained yoghurt
- 6 cloves garlic
- 2 tbsp rosemary
- salt
- 3 lemons (their juice)
- 3 eggs