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Lamb with artichokes and yoghurt béchamel

A special recipe from Crete


  1. Preheat the oven at 180 ° C without the fan

  2. Wash the meat

  3. Place it in a big bowl, squeeze a lemon and spread it well

  4. Pour over half the olive oil and season with salt and pepper

  5. Mix well and place in a baking tray with all its liquids

  6. Bake for about 1 h and 45 minutes until golden brown and soft

  7. Peel a squash, grate it and squeeze the lemon juice. Boil it in salted boiling water for a few minutes and drain.

  8. In a bowl, beat the eggs with the whisk, add the yogurt and sour cream, the rest of the olive oil, salt, pepper, a little thyme and the spring onions. Mix well until it becomes a thin porridge

  9. After the meat is done, scatter the shreaded meat and artichokes and pour over the yogurt porridge.

  10. Put the tray back in the oven and bake for about 20 minutes until it forms a crust


1 1/2 to 2 kg lamb cut into portions

1/2 cup olive oil


Freshly ground pepper

1 kg artichokes

1 kg Greek yoghurt 10%

5 eggs

2 tablespoons of dill

2 tablespoons finely chopped fennel sprigs

2 tablespoons parsley

7 chopped spring onions

200 ml cream

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