In a large pot, heat Horio olive oil and sautee the sliced lamb until it browns. Remove and keep on a plate.
In a pot saute the onion and artichokes in Horio soft margarine with olive oil, and add salt and pepper along with the chopped dill.
Beat the yogurt with a fork in a bowl and season it. Add the eggs and the remaining sauce from the pot and continue beating until the mixture thickens.
Pour the mixture on the lamb and the artichokes so that they are fully covered.
Bake in preheated oven for 1 hour at 180 degrees and serve warm.
1 ½ kilo of sliced lamb12 peeled artichokes and grated with lemon2 large, grated onions1 cup of Horio Koroneiki varietySalt, pepper½ cup chopped dill600 gr strained yogurt (Greek yogurt)3 eggs2 tbsp Horio soft margarine with olive oil
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