Boil lamb chops for about 30 minutes. Add a little bit of salt towards the end. Towards the end of these 30 minutes, turn the oven on at 380 degrees so it can be ready.
Place the rice in the baking tray. Add the lamb chops and 2 cups of lamb broth to the tray. Add a little bit of butter to each lamb chop individually. Bake for about 15 minutes to give the lamb a crispy layer. Rice will absorb all the lamb broth. Add oregano to lamb chops as desired.
While the lamb is baking, whisk the egss in a large bowl.
Smash the garlic cloves and salt in a garlic mortar. Be careful with salt quantity because we already used some when we cooked the lamb.
Add the garlic/salt to the eggs, continue whisking to ensure the garlic/salt is distributed equally.
Add yogurt slowly, cup by cup and mix well to create a homogeneous mixture.
Once the mix is ready, you add it on the baking tray on top of the lamb chops. Add remaining butter to the tray too.
Bake at 380 degrees for about 45 minutes. Serve warm:)