Greek Yogurt-Honey Braised Lamb

Name: Greek Yogurt-Honey Braised Lamb
Prep time: 9 h
Cook time: 3 h
Total time: 12 h
Yield: 6 serving(s)
Ingredients: 1360.77 g leg of lamb, boned and cut into large cubes; 22.18 ml coarse sea salt; 59.14 ml dried greek oregano; 2 lemons, zest of; 118.29 ml lemon juice; 2.46 ml ground red chili pepper; 473.18 ml strained Greek yogurt; 118.29 ml greek honey; 4 garlic cloves, finely chopped; 59.14 ml plain chicken stock or 59.14 ml light lamb stock

Submitted by ThatSouthernBelle

"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"

Download

Ready In:: 12hrs
Ingredients:: 10
Serves:: 6

ingredients

1360.77 g leg of lamb, boned and cut into large cubes
22.18 ml coarse sea salt
59.14 ml dried greek oregano
2 lemons, zest of
118.29 ml lemon juice
2.46 ml ground red chili pepper
473.18 ml strained Greek yogurt
118.29 ml greek honey
4 garlic cloves, finely chopped
59.14 59.14 ml plain chicken stock or 59.14 ml light lamb stock

directions

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