Slow-Cooked Leg of Lamb with Spiced Yogurt and herbs

By danyell923

food and wine magazine

Ingredients

• Lamb
• 1 qt chicken stock
• 2 cups dry white wine
• 1 cup fresh lemon juice
• 1/4 cup honey
• 1 tsp whole allspice berries
• 1/2 tsp whole cloves
• 1 tbsp ground coriander
• 2 tbsp smoked paprika
• 2 tbsp fresh oregano leaves
• 2 tbsp fresh thyme leaves
• 1 tbsp whole black peppercorns
• 2 onions, sliced crosswise 1/4 inch thick
• 15 garlic cloves, peeled and lightly smashed
• 3 jalapenos, seeded and quartered
• one 5 lb semi-boneless leg of lamb, aitchbone removed, tied
• sea salt and pepper
• Spiced yogurt
• 2 cups plain greek yogurt
• 1/4 cup evoo
• 1 cup packed cilantro leaved
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp fresh lemon juice
• salt and fresh ground pepper
• herb salad
• 3/4 cup packed fresh parsley leaves
• 3/4 cup packed cilantro leaves
• 3/4 cup packed taragon leaves
• 1/2 cup snipped chives
• 1 jalapeno halved and seeded and very thinly sliced
• 1/2 cup very thinly sliced red onion
• 2 tbsp evoo
• 2 tbsp fresh lemon juice
• salt and fresh ground pepper
• cooked couscous for serving

Details

Servings 8
Cooking time 200mins

Preparation

Step 1

Lamb

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 jalapenos in and even layer. season the lamb all over with salt and pepper and place it in roasting pan.

Braise the lamb uncovered for 45minutes until it just starts to turn brown.reduce the temperature to 325 and braise for about 2 hours and 30 minutes longer until meat is nicely browned and starting to pull away from thebone. Transfer lamb to carving board and let stand for 10 minutes.

Strain the braising liquid into a saucepan and skim off the fat. Boil the liquid until slightly reduced, about 10 minutes. season the jus with salt and pepper and keep warm.

Spiced Yogurt

combine all of the ingredients in a food processor and puree until smoth. Season with salt and pepper.


Herb Salad

Combine all of the ingredients in a medium bowl and toss well. Season with salt and pepper

Cut the strings off of the lamb and carve 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 herb salad

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