Greek Lamb “kleftiko”

FOR THE LAMB KLEFTIKO

1. Season the lamb very well with salt. Place the pot at high heat, add half of the olive oil and sauté the lamb, until it gets a dark color on each side and remove it in a plate. Place the lamb on a parchment paper, add Kefalotyri cheese, garlic, fresh oregano, lemon juice, salt and pepper. Fold the parchment, reverse to another parchment paper and repeat the same process. Put the folder in a baking pan with the folded part downward. Bake at 150°C, until the lamb gets soft for approximately 2 hours.
2. Remove the baking pan from the oven, let it cool down for a few minutes and unwrap the parchment paper carefully, in order the meat to remain juicy. Taste, season to taste, if necessary, and garnish with the yoghurt dip. Serve either in plates or in the middle of the table.

FOR THE YOGHURT DIP WITH HERBS

1. Put all the ingredients in a blender and mix, until they are well homogenized and the Strained yogurt 5% fat gets a light green color. Taste and season to taste, if necessary.