Lamb bake with yoghurt

This is a perfect recipe for roast lamb leftovers and quick to make. Pair with a green salad for a complete meal. Recipe by Angela Nicolettou.

Lamb bake with yoghurt Source: supplied by Angela Nicolettou

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

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.

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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