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Yogurt braised leg of lamb recipe

Yogurt braised leg of lamb recipe

By Daniele Fiori
0’ Prep time
0’ Cook time
0’ Total time
0 Calories
0 Serving
Daniele Fiori 0 Followers

Step by Step

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Step 1

Heat oil over medium high heat in a large pot. Brown the lamb pieces in batches. Remove the meat and reserve. Add the onions, garlic, carrots, bay leaves, dried oregano, black pepper, and potatoes. Cook until the potatoes are lightly browned. Deglaze the pot the red wine vinegar. Add the lamb pieces. Allow the liquid to reduce until dry. Add the lemon juice and yogurt. Mix well. Add water and bring to a boil. Reduce heat, cover, and simmer slowly for 1 to 1 1/2 hours until the lamb is tender. Periodically skim off any froth that has risen to the top of the pot. Season with salt and black pepper to taste. Serve in bowls or soup plates. Garnish with a dollop of yogurt and serve with pita bread.
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Step 2

*To strain yogurt, place yogurt in a cheesecloth and tie with a short piece of string. Place cheesecloth pouch into a strainer and place over a medium bowl. Let sit in refrigerator for 1 hour. Discard liquid and remove yogurt from cheesecloth.

Ingredient

  • Carrots
    Carrots
  • Lemon juice
    Lemon juice
  • Red wine vinegar
    Red wine vinegar
  • Olive oil
    Olive oil
  • Garlic cloves
    Garlic cloves
  • Leaves
    Leaves
  • Onions
    Onions
  • Water
    Water
  • Dried oregano
    Dried oregano
  • Of lamb (deboned and cut in 1-inch pieces)
    Of lamb (deboned and cut in 1-inch pieces)
  • Black pepper freshly ground
    Black pepper freshly ground
  • Potatoes peeled
    Potatoes peeled
  • Yogurt
    Yogurt
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