the amount can vary. Use any cut - lamb chops, ribs etc.
Salt and pepper
+ ground coriander, cloves or rosemary, optional
Step by step
Wash the lamb thoroughly, portion, slice.
Then sprinkle with salt, pepper (ground coriander / cloves, optionally) and rub the lamb properly, on all sides.
Mix the yogurt with the crushed garlic, grated lemon peel and a little salt.
Pour the yogurt over the meat and coat the lamb evenly.
Now you can leave it in the fridge to marinate, in a bag or bowl.
I put it straight in an oven sheet, covered with plastic wrap and kept it in the fridge overnight, or for 5-6 hours.
After this time, take the lamb from the fridge and place in a baking dish, if you haven't yet.
Optionally, you can put a few slices of potatoes, carrots and onions, next to the meat.
Drizzle with olive oil over the meat and vegetables and, optionally, sprinkle with a little dried or fresh rosemary.
Cover the dish with a lid, or with aluminum foil.
Place in the preheated oven at 200 degrees C for 70-90 minutes.
After this time, remove the foil. Check for doneness by inserting a knife in the meat.
Return the dish to the oven, uncovered, and bake for another 20-30 minutes.
During this time, after about 10 minutes, remove from the oven again and brush the lamb with the juices that were released in the baking.
I brushed it twice before it was done and evenly browned.
It's ready when it's well browned. When you remove from the oven at the end, brush the lamb once more - use the juice and fat released in the tray.
Serve hot with vegetables, and maybe a yogurt sauce - yogurt mixed with a little garlic, salt and lemon peel.