F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Slow-Cooked Leg of Lamb with Spiced Yogurt and Herbs
© Dave Lauridsen

Slow-Cooked Leg of Lamb with Spiced Yogurt and Herbs

  • ACTIVE: 1 HR
  • TOTAL TIME: 4 HRS 30 MIN
  • SERVINGS: 8
  • MAKE-AHEAD
  • STAFF-FAVORITE

"We have wood-burning ovens that retain a lot of heat after a day of cooking pizzas," explains Travis Lett. "So we often use them overnight for things like this slow-cooked leg of lamb." While Lett cooks his lamb for up to 10 hours, this version in a conventional oven cuts the cooking time by more than half.

Lamb

  1. 1 quart chicken stock or low-sodium broth
  2. 2 cups dry white wine
  3. 1 cup fresh lemon juice
  4. 1/4 cup honey
  5. 1 teaspoon whole allspice berries
  6. 1/2 teaspoon whole cloves
  7. 1 tablespoon ground coriander seeds
  8. 2 tablespoons smoked paprika
  9. 2 tablespoons fresh oregano leaves
  10. 2 tablespoons thyme leaves
  11. 1 tablespoon whole black peppercorns
  12. 2 onions, sliced crosswise 1/4 inch thick
  13. 15 garlic cloves, peeled and lightly smashed
  14. 3 jalapeños, seeded and quartered
  15. One 5-pound semi-boneless leg of lamb (aitchbone removed), tied
  16. Sea salt and freshly ground pepper

Spiced Yogurt

  1. 2 cups plain Greek yogurt
  2. 1/4 cup extra-virgin olive oil
  3. 1 cup packed cilantro leaves
  4. 1 tablespoon ground cumin
  5. 1 tablespoon ground coriander
  6. 1 tablespoon fresh lemon juice
  7. Salt and freshly ground pepper

Herb Salad

  1. 3/4 cup packed parsley leaves
  2. 3/4 cup packed cilantro leaves
  3. 1/2 cup packed tarragon leaves
  4. 1/2 cup snipped chives
  5. 1 jalapeño—halved, seeded and very thinly sliced crosswise
  6. 1/2 cup very thinly sliced red onion
  7. 2 tablespoons extra-virgin olive oil
  8. 2 tablespoons fresh lemon juice
  9. Salt and freshly ground pepper
  10. Cooked couscous, for serving
  1. Preheat the oven to 425°. In a roasting pan large enough to hold the lamb, whisk the chicken stock with the wine, lemon juice, honey, allspice, cloves, coriander, paprika, oregano, thyme and peppercorns. Add the onions, garlic and jalapeños in an even layer. Season the lamb all over with salt and pepper and place it in the roasting pan, fat side up.
  2. Braise the lamb, uncovered, for 45 minutes until it just starts to brown. Reduce the oven temperature to 325° and braise for about 2 hours and 30 minutes longer, until the meat is nicely browned and starting to pull away from the bone. Transfer the lamb to a carving board and let stand for 10 minutes.
  3. Strain the braising liquid into a medium saucepan and skim off the fat. Boil the liquid until slightly reduced, about 10 minutes. Season the jus with salt and pepper; keep warm.
  4. Combine all of the ingredients in a food processor and puree until smooth. Season with salt and pepper. Transfer to a bowl.
  5. Combine all of the ingredients in a medium bowl and toss well. Season with salt and pepper.
  6. Cut the strings off of the lamb and carve the meat into 1/2-inch-thick slices. Arrange the lamb on a bed of couscous on a large, deep platter. Drizzle the jus and spiced yogurt over the lamb, top with the herb salad and serve.
Make Ahead

The lamb can be refrigerated with its reduced jus overnight. Reheat and slice before serving.

Suggested Pairing

Dark, blackberry-scented Syrah.

You Might Also Like

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.