Baked Lamb and Yogurt
It’s hearty, easy to make, and incredibly tasty. It’s something that can be knocked together for a special meal, or if you have a little time, a solid mid-week dinner.
- 1½ lb lamb
- 2 tbsp butter (1/2 stick)
- ½ cup rice
- 2 tbsp olive oil
- 2 cloves garlic finely sliced
- 2 tsp dried oregano plus extra
- 300 ml water
- 1 tbsp pepper
- 1 tsp salt
For Yogurt sauce
- 1 tbsp flour
- ⅓ cup butter
- 650 g yogurt
- 4 eggs
- Preheat the oven to 180°C.
- Heat a large saucepan over medium, add the butter and olive oil and brown the lamb. Toss in the garlic and oregano, give it a few shakes and stir for a minute then pour in the water. Season with the salt and pepper, adding more if you wish.
- Lower heat to a gentle simmer, cover with a lid and cook for 1 hour; stirring once or twice during cooking.
- Stir the rice into the liquid, put the lid back on and cook for another 5 minutes. Turn off the heat.
- Decant the lamb and juices into a deep baking dish (at least 8cm deep) with lid. Set aside.
- In a separate small pan melt the butter over medium heat, add in the flour and whisk for 1-2 minutes as it foams and thickens. Turn off the heat and set aside.
- Whisk together the yoghurt and eggs in a mixing bowl and season well with salt and black pepper. Whisk in the roux until emulsified, then pour it over the lamb evenly. Scatter over a little more oregano and bake in the oven for 40-50 minutes, or until golden.
- Once done, let the tavë kosi rest for 10 minutes before serving.
Photo credit and inspiration: heneedsfood.com, albaniantranslators