1½ kg lamb (leg)
3 cloves of garlic, cut in four
3 tablespoons olive oil
the juice of 1 lemon
500 gr. DODONI yoghurt 8%
70 gr. DODONI graviera, grated
1 tomato, cut into slices
Wash the meat and wipe it dry using kitchen paper.
Place it on the grill with a baking tray underneath and use a knife to cut holes in several places. Put the pieces of garlic inside them the holes.
Dust with salt (generously), pepper and thyme, and sprinkle with olive oil.
Spread the materials evenly, using a brush or your hands.
Turn the meat over and repeat the procedure.
Pour a glass of water into the baking tray and put it in the oven at 200oC (heating elements) for 1 hour and 15 minutes.
Take out of the oven and leave to cool.
Remove all bones, cut the meat into medium-small pieces and place it in the clay pot. In a bowl, beat the eggs until fluffy.
Add the juice of one lemon and the DODONI strained yoghurt, and mix well.
Pour the mixture over the meat in the clay pot, dust with grated DODONI kefalograviera and decorate with the tomato slices.
Put the lid on the pot and cook for another 30 minutes in the oven, at 200oC (heating elements).
Take out of the oven and serve immediately, accompanied by fresh bread.