Roast leg of lamb

Lamb on the spit is not your favourite cup of tea. However tradition calls. So why don't you try this equally succulent roast lamb alternative?

Ingredients

• 2 kg leg of lamb, cut in portions
• 1/3 tea cup of extra virgin olive oil
• 1 1/2 kg of yoghurt
• 3 eggs
• 1 1/2 tea cup of Carolina rice
• salt
• freshly ground pepper
• 1 lemon

Method

Rinse the lamb portions under cold running water. Bring water to the boil and cook the lamb, skimming when necessary. Towards the end of cooking time, season with salt and pepper. Soak the rice in lots of water and leave it to expand for 1 hour. Rinse the rice in a colander until the water runs clear and drain well. Squeeze the juice of 1 lemon over the rice and use 4 tea cups of the meat stock to cook it in for 10 minutes. Then let it stay. Whisk the eggs, add the yoghurt and season lightly. Combine the yoghurt with the rice. In a well buttered tray place the boiled lamb and put the yoghurt and rice on top. Drizzle with some olive oil and roast at 180°C for 35-40 minutes, until you get a golden yoghurt crust.

portions 8

Preparation Time 30 minutes

Cooking Time 40 minutes

Source: argiro.com.gr