Description
This classic Albanian Baked Lamb with Yogurt is a comforting and flavorful dish featuring tender lamb shoulder pieces marinated in a blend of yogurt, aromatic spices, and herbs. Slow-baked to perfection, the lamb becomes juicy and flavorful with a golden crust, perfect for a hearty family meal.
Ingredients
Scale
Lamb and Marinade
- 2 pounds lamb shoulder, cut into pieces
- 1 cup plain yogurt
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 bay leaf
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the lamb.
- Combine Ingredients: In a large baking dish, combine the lamb pieces with finely chopped onions, minced garlic, olive oil, salt, black pepper, paprika, dried oregano, and bay leaf. Mix everything thoroughly to ensure the lamb is well coated with the spices and herbs.
- Add Yogurt: Evenly spread the plain yogurt over the lamb and spice mixture, which helps tenderize the meat and adds a creamy layer of flavor.
- Cover and Bake: Cover the baking dish tightly with foil and bake in the preheated oven for 1.5 hours. This slow baking allows the lamb to become tender and absorb the flavors.
- Remove Foil and Finish Baking: Remove the foil and continue baking the lamb for another 30 minutes. This step helps the lamb develop a golden brown crust while finishing the cooking process.
- Serve: Once the lamb is tender and golden, remove from the oven and serve hot. It pairs well with sides like rice, potatoes, or fresh vegetables.
Notes
- For extra flavor, marinate the lamb with the yogurt and spices for a few hours or overnight before baking.
- Adjust salt and spices to your taste preference.
- Use a meat thermometer to ensure the lamb reaches an internal temperature of at least 145°F for safe consumption.
- Let the lamb rest for 10 minutes after baking before serving to retain juices.
