👨‍🍳 Instructions

1. 1

   Place a large pot over low heat. Wash the lamb cubes thoroughly and place them in the pot. Add enough water to cover the lamb, along with the allspice berries, bay leaves, and rosemary sprig. Season with salt and pepper.

   💡 Tip: Skim off any impurities that rise to the surface during boiling.
2. 2

   Simmer the lamb until it is very tender, about 1.5 to 2 hours. Skim off any foam or impurities that rise to the surface.

   💡 Tip: The lamb should be easily pierced with a fork.
3. 3

   Preheat the oven to 390°F (200°C) on fan mode.

   💡 Tip: Ensure the oven is fully preheated.
4. 4

   Once the lamb is tender, retain about 400 ml (1.5 cups) of the cooking broth. Place the cooked lamb in an ovenproof dish large enough to hold all ingredients.

5. 5

   In a separate bowl, whisk together the eggs, strained Greek yogurt, and flour until smooth. Gradually whisk in the reserved lamb broth until the mixture is even and creamy.

   💡 Tip: Ensure there are no lumps of flour or yogurt.
6. 6

   Add the orzo pasta to the ovenproof dish with the lamb. Pour the yogurt mixture evenly over the lamb and orzo.

   💡 Tip: Stir gently to distribute the orzo and lamb within the yogurt mixture.
7. 7

   Bake in the preheated oven for 50-60 minutes, or until the orzo is cooked through and the top is golden brown and set.

   💡 Tip: If the top starts to brown too quickly, loosely tent with foil.
8. 8

   Let the dish rest for 10 minutes before serving.