Saturday, 13 March 2010
Greek Lamb With Yoghurt Sauce
This is another way that lamb is prepared in Greece. This dish is usually served on festive occasions as it is considerd 'special'. The yoghurt sauce with Greek strained yoghurt makes it especially delicious. Greek yoghurt is now sold in most parts of the world, so you should be able to obtain it.
1 leg of lamb cut into 6 portions
½ kg pilaf rice
½ kg Greek strained yoghurt
50g butter cut into small cubes
50g melted butter
½ cup warm water
4 cups boiling water
1 tablespoon flour
Clean the lamb and place in a covered oven dish along with the butter cubes and ½ cup warm water.
Put covered oven dish in a preheated oven at 180 degrees Celsius for 30 minutes.
Remove and spread the rice evenly around the lamb along with the 4 cups of boiling water.
Put the covered oven dish back in the oven at the same temperature for another 45 minutes or until the water has been completely absorbed by the rice.
Beat the eggs with the flour, then add the yoghurt and continue beating.
Spread this mixture over the lamb and rice.
Add the melted butter on top.
Leave the oven dish uncovered and place in the oven again at the same temperature until it has a golden brown colour (10-15 mins. approx).
Eat and Enjoy!