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.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Albania
Keyword: greek yogurt, Lamb
Servings: 4


  • 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
  • cup butter
  • 650 g yogurt
  • 4 eggs
  • pepper
  • salt


  • 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:, albaniantranslators