Braised leg of lamb in red wine with yoghurt and lemon sauce

With this braised leg of lamb in red wine with yoghurt and lemon sauce, no one will go hungry, and everyone will want seconds! Slow-cooked to absorb the wonderful aromas of wine, thyme, garlic and lemon, it's the perfect excuse to gather family or friends around the table on any Sunday. No one will want to miss it, because this roast slow-cooked for hours is the best invitation.

Instead of using a roasting tray or a large cocotte, like the oval one, I recommend making it in the Le Creuset cast iron casserole for one thing that sets it apart from the other two options: its concave design. This difference will work greatly in favour of the final result, as the curved shape of its base encourages the natural movement of liquids inside. And since we’ll be roasting the meat with the casserole covered, the steam generated will be fully used, locking in flavours and aromas, and making the meat much more tender and juicy.

As you can see, this roast deserves the finest ingredients for its preparation and the best company for enjoying it. Accompanied by a good wine and a sauce that suits it wonderfully, there's no better dish to share laughter and moments than this braised leg of lamb in red wine with yoghurt and lemon sauce. 

Ingredients

Serves 8–10

• One leg or shoulder of lamb, between 3–4 kg. 
  
• 2 cups of dry red wine 
  
• 2 cups of chicken or beef stock
• 1 tablespoon of mild honey
• 5 medium shallots, peeled and halved
• 900 g portobello mushrooms (if small, you can leave them whole, but if large, it’s better to cut them in half)
• 2 whole heads of garlic, cut in half
• Dried thyme sprigs (to taste)
• 1 lemon cut into 8 wedges
• 1 garlic clove
• 1 cup of Greek yoghurt
• 1 tablespoon of extra virgin olive oil
• Salt
• Freshly ground black pepper
• Flaky salt 
  
• Paprika flakes

Preparation

1. The first thing to do is start heating the oven to 230 °C.
2. Season the piece of meat to taste, making sure it’s seasoned all over.
3. Place the leg in your Le Creuset cast iron casserole. Put it in the oven uncovered for about half an hour, turning it once or twice so it browns evenly. You can also do this step on the hob, searing the meat well on all sides. 
   
4. Remove the casserole from the oven carefully to avoid burning yourself and place it on the countertop, on a board or trivet.
5. Lower the oven temperature to 160 °C.
6. Now it’s time to add the rest of the ingredients that will accompany the meat and give it its wonderful flavour. So, without removing the meat from the casserole, pour in the wine, stock and honey around the lamb. Distribute the shallots and mushrooms the same way, as well as the halved garlic heads and all the lemon wedges except one, which you should reserve for the yoghurt sauce. Lightly season with salt and pepper and add the thyme sprigs.
7. Lower the temperature to 150 °C, cover the casserole and place it in the oven to cook for 4 or 5 hours (depending on the weight of the leg), without uncovering, to retain all the moisture. If the leg is smaller or larger, you’ll need to adjust the time. 
   
8. After the time has passed, take the casserole out of the oven and, without uncovering, let the roast rest for about 30 minutes.
9. Take this time to prepare the yoghurt sauce. To do so:
   1. Grate half a garlic clove and add it to the yoghurt.
   2. Squeeze one lemon wedge and add salt and pepper.
   3. Stir to combine well and drizzle with a couple of tablespoons of olive oil.
10. After the 30 minutes, you can uncover the casserole. You’ll see the aroma is incredible.
11. Portion and serve the lamb, accompanied by the mushrooms, a spoonful of yoghurt sauce and a drizzle of the roasting juices. Sprinkle some flaky salt and paprika flakes over the sauce. The rest of the recipe is as simple as enjoying this wonderful dish, the day, and the company. Enjoy!