Arni sto fourno se yiaourti - Lamb baked in yoghurt

“The yoghurt marinade in this dish acts as both a tenderiser and a flavour enhancer, infusing the lamb with richness and a subtle tanginess, while the spices add depth and complexity. Start this recipe the day before if you can.” – Meni Vale

Serves 6

250ml (1 cup) Greek yoghurt

2 garlic cloves, finely chopped 

1 tbsp dried oregano 

1 tsp ground cumin

1 heaped tbsp finely chopped flat‑leaf (Italian) parsley

2kg lamb shoulder 

2 onions, quartered

2 tbsp olive oil

4 large potatoes, peeled and cut into wedges (optional)

Horiatiki salata (page 101), to serve

Put the yoghurt, garlic, oregano, cumin and parsley in a bowl and mix well to combine.

Put the lamb in a round ovenproof dish of about 36 cm (14 in) diameter or similar and pour over the yoghurt mixture, coating the meat. Marinate in the refrigerator for a few hours or overnight if time allows.

Preheat the oven to 180°C.

Remove the lamb from the refrigerator, season well with salt and pepper, then add the onions to the dish and bring to room temperature before baking. Drizzle over the olive oil and a cup of water. Cover with baking paper and foil and bake for 2–3 hours or until the lamb is very tender and falling apart. 

If you’d like to include the potatoes, add the wedges to the lamb halfway through cooking. (The potatoes will take about an hour to cook.)

Serve with Horiatiki salata.

This is an edited extract from Thessaloniki by Meni Vale published by Hardie Grant Books.

📷 Stephanie Stamatis.