Ingredients
- 1 1/2 pounds lamb shoulder (roast)
- 4 tablespoons butter (1/2 stick)
- 1 tablespoon olive oil
- 4 cloves garlic, grated
- 1 teaspoon oregano, dried
- 6 ounces water
- 1/3 cup dry white rice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons all-purpose flour
- 16 ounces Greek yogurt (greek style)
- 4 eggs, beaten
- 1/4 teaspoon nutmeg, freshly ground
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon pepper, or to taste
How to Make
-
Step 1: Cut meat in 4 serving pieces or into cubes.
-
Step 2: Heat 1 tablespoon butter and olive oil in a heavy, lidded pan and brown the lamb pieces over high heat.
-
Step 3: Add garlic and oregano and water, bring to a simmer. Cover and cook for 45 to 60 minutes or until lamb is tender.
-
Step 4: Stir in the rice, season with salt and pepper. Transfer to an oven-proof 3 quart casserole or earthenware dish.
-
Step 5: Melt the remaining butter in a small saucepan, add the flour and make a roux, cook for 2 minutes, then take off the heat.
-
Step 6: Add the yogurt and mix well, then return to the heat and cook gently for a couple of minutes.
-
Step 7: Take off the heat, add the beaten eggs and season with salt and pepper.
-
Step 8: Pour the sauce over the lamb and rice mixture, grate fresh nutmeg on top and bake for 40–45 minutes until starting to turn golden-brown.
-
Step 9: Remove from the oven and allow to sit for 5 minutes before serving.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.