Greek Roasted Lamb with Garlic Yogurt | Tender Casserole Dish

Preheat the oven to 180 °C (conventional heat). Cut the lamb into medium cubes, about 3-4 cm. Heat 2 tablespoons of extra virgin olive oil and 20 g of butter in a heavy-bottomed pan, then brown the lamb all over for 6-8 minutes until nicely golden brown. Season with salt and pepper, and sprinkle with dried oregano and half of the crushed garlic (2 cloves).

Pour 300 ml of water or stock under the meat, bring to a boil, then transfer to a covered baking dish or roasting pan. Cover and bake in the preheated oven for about 50-60 minutes, until the meat is almost completely tender and soft.

While the lamb is baking, sauté the rice in the remaining 20 g of butter for 1-2 minutes, then stir in a pinch of salt. Remove the meat from the oven and scatter the rice around the tender lamb cubes into the rich juices in the baking dish. If there is not enough liquid, add another 150-200 ml of hot water to just cover the rice, and return it covered to the oven for 15 minutes, until the rice becomes tender and absorbs the lamb juices.