Lamb Baked in Yogurt

Staff Writer
Lamb Baked in Yogurt
Lamb Baked in Yogurt
Vassilis Stenos

Lamb Baked in Yogurt

In northern Greece all sorts of meats — from chicken to savory meatballs to lamb and goat — are cooked in sauces based on the local delicious, thick, strained sheep’s milk yogurt. This dish comes from the traditional cooking of the Vlachs, at one time an itinerant shepherd tribe, and is sometimes called vlachiko.

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4
Servings
615
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons extra-virgin Greek olive oil
  • 1 Tablespoon unsalted butter
  • 1 Pound boneless leg of lamb or goat, cut into 2-inch chunks
  • 4 scallions, trimmed and chopped finely
  • 2 cloves garlic, minced
  • 1/2 Cup basmati or another long-grain rice
  • 1/2 Cup dry white wine
  • 1 Cup water
  • Salt and pepper, to taste
  • 2 large eggs
  • 2 Cups thick Greek yogurt
  • 3 Tablespoons all-purpose flour
  • 2 Tablespoons finely chopped fresh mint
  • 3 Tablespoons grated kefalotyri cheese (optional)

Directions

Preheat the oven to 350 degrees.

Heat the olive oil and butter in a large, wide pan over medium-high heat and brown the lamb pieces, turning to color them evenly. Add the scallions and cook, stirring, until soft. Stir in the garlic and cook for a few minutes to soften. Add the rice and pour in the wine and water. Cover, bring to a boil, and reduce to a simmer. As soon as the rice has absorbed most of the liquid, season the contents of the pot with salt and pepper, to taste, and remove from the heat.

Whisk the eggs in a medium-sized bowl until foamy. In a separate bowl, whisk together the yogurt and flour. Whisk the eggs into the yogurt mixture and stir in the chopped mint. Season lightly with a little salt.

Spread out the lamb mixture in a casserole dish with a lid or divide evenly between individual ramekins, about 3 inches deep. Spread the yogurt mixture evenly over the meat. Bake, uncovered, until the yogurt is set and lightly browned on top, for 45 minutes. Cover and cook until the lamb is tender, for 45 more minutes. (If using ramekins, check after 25 minutes.) Ten minutes before removing from the oven, sprinkle, if using, with grated kefalotyri cheese. Serve immediately.

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.

Nutritional Facts

Total Fat
36g
56%
Sugar
5g
N/A
Saturated Fat
15g
77%
Cholesterol
197mg
66%
Protein
37g
75%
Carbs
31g
10%
Vitamin A
74µg
8%
Vitamin B12
3µg
52%
Vitamin B6
0.3mg
14.7%
Vitamin C
4mg
6%
Vitamin D
0.6µg
0.1%
Vitamin E
1mg
7%
Vitamin K
38µg
47%
Calcium
152mg
15%
Fiber
1g
5%
Folate (food)
49µg
N/A
Folate equivalent (total)
64µg
16%
Folic acid
9µg
N/A
Iron
3mg
18%
Magnesium
46mg
11%
Monounsaturated
13g
N/A
Niacin (B3)
8mg
40%
Phosphorus
295mg
42%
Polyunsaturated
3g
N/A
Potassium
443mg
13%
Riboflavin (B2)
0.4mg
26.4%
Sodium
972mg
40%
Thiamin (B1)
0.2mg
15.6%
Trans
0.1g
N/A
Zinc
5mg
31%

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