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    You are in: Home / Greek / Greek Yogurt-Honey Braised Lamb Recipe
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    Greek Yogurt-Honey Braised Lamb

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs

    9 hrs

    3 hrs

    ThatSouthernBelle's Note:

    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

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    Units: US | Metric


    1. 1
      Combine the lamb meat with the sea salt and Greek oregano, allow to rest, covered at room temperature, for one hour.
    2. 2
      Add all the remaining ingredients except the water or stock and combine well.
    3. 3
      Cover and refrigerate for at least 8 hours.
    4. 4
      Add the liquid and bake in a covered casserole at 350°F for approximately 2 1/2 - 3 hours.
    5. 5
      Remove 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

    Greek yogurt

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