Slow roast lamb and yoghurt bake
Ingredients
4 cups slow roasted lamb meat
¼ cup short grain rice
1 tsp dried oregano
1 tsp paprika (hot if you like)
½ cup white wine
½ cup chopped parsley
80g butter
50g flour
650g Greek style yoghurt
4 eggs
Nutmeg, grated
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Method
Place lamb in a deep baking dish (lasagne style) and mix in the rice, oregano, paprika, parsley and wine. Season with salt and pepper if needed.
Heat oven to 180C.
In a small saucepan, melt the butter and add the flour. Keep mixing until the flour mixture begins to bubble. Remove from heat and set aside.
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Beat the yoghurt and eggs well. Add to the flour mixture and mix to combine and season with salt and pepper.
Spread the yoghurt mixture over the lamb and sprinkle with some grated nutmeg. Bake until golden brown (about 20 mins). Rest for at least 10 mins before serving.
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