Season the lamb generously on both sides with salt and black pepper.
Heat olive oil in a pan over medium-high heat. Briefly sear the lamb on both sides to accelerate the cooking process.
Add a glass of water to the pan with the lamb, then add a pinch of salt and pepper to the liquid.
Transfer the lamb and the pan juices to an ovenproof baking dish. Bake in the oven at 220°C (430°F) for 20 minutes.
While the lamb is baking, prepare the sauce. In a large bowl, whisk together the yogurt, chopped parsley, dried oregano, eggs, flour, crushed garlic cloves, salt, and pepper until smooth.
Remove the baking dish from the oven. Pour the yogurt and egg mixture evenly over the partially baked lamb.
Return the dish to the oven and bake for an additional 20 minutes, or until the top is puffed and deeply golden brown.
Cook it hands-free.
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