From: New York’s 25: Taste Of Greece – Oct 16-Nov 18, 2006 “Greek cuisine is truly a natural cuisine. It exemplifies garden to table cooking,” says chef Marc Meyer. He says he "loves" Greek yogurt. “I've always been fascinated by the fact that its use runs the gamut from sweet to savory. In the States we think of yogurt as a sweet or a bedtime snack. But it makes a great sauce or marinade and I wanted to incorporate it in that way." - Chef Marc Meyer of Five Points
My Private Note
Units: US | Metric
- 3 lbs leg of lamb, boned and cut into large cubes
- 1 1/2 tablespoons coarse sea salt
- 1/4 cup dried greek oregano
- 2 lemons, zest of
- 1/2 cup lemon juice
- 1/2 teaspoon ground red chili pepper
- 2 cups strained Greek yogurt
- 1/2 cup greek honey
- 4 garlic cloves, finely chopped
- 1/4 cup water or 1/4 cup plain chicken stock or 1/4 cup light lamb stock
- 1Combine the lamb meat with the sea salt and Greek oregano, allow to rest, covered at room temperature, for one hour.
- 2Add all the remaining ingredients except the water or stock and combine well.
- 3Cover and refrigerate for at least 8 hours.
- 4Add the liquid and bake in a covered casserole at 350°F for approximately 2 1/2 - 3 hours.
- 5Remove and serve.
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Nutritional Facts for Greek Yogurt-Honey Braised Lamb
Serving Size: 1 (295 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 561.5
- Calories from Fat 279
- Total Fat 31.0 g
- Saturated Fat 13.2 g
- Cholesterol 151.9 mg
- Sodium 1877.9 mg
- Total Carbohydrate 28.1 g
- Dietary Fiber 1.7 g
- Sugars 23.8 g
- Protein 42.8 g
The following items or measurements are not included:
lemons, zest of