Lamb with Greek yoghurt

Servings: 5


  • 3.3 pounds lamb, leg or shoulder, cut into portions
  • 2.2 lbs Greek yoghurt
  • 1 medium onion, chopped
  • 1 garlic clove, chopped
  • 1/2 cup ACAIA or Aeolian Olive extra virgin olive oil
  • 3 eggs, beaten
  • 1 tbsp cornstarch,
  • 1/2 cup  parsley, finely chopped
  • salt, pepper, to taste
  • 1 cup water


  • Sauté the lamb in the ACAIA or Aeolian Olive extra virgin olive oil for approximately 5 minutes, turning until meat is browned on all sides.
  • Add the onion, garlic, salt, pepper, parsley, and 1 cup of water. Bring to a boil
  • Reduce the heat to low and let the ingredients simmer for approximately 2 hours.
  • In the meantime, prepare yogurt sauce by adding salt and pepper to the yoghurt; whisk in the eggs and add corn-starch
  • Remove the meat broth from the casserole and stir it into the yogurt sauce until smooth
  • Add the yogurt sauce to the lamb, mix well, and boil for 10 minutes until the sauce thickens


You may also use chicken ribs instead of lamb.