Braised lamb leg in red wine with yogurt and lemon sauce

With this braised leg of lamb in red wine with yogurt and lemon sauce, nobody will go hungry, and everyone will want seconds! Slow-cooked, to absorb the wonderful aromas of the wine, thyme, garlic and lemon, it’s the best excuse to gather family or friends around the table any Sunday. It’s sure to be a hit, because this roast cooked slowly for hours is the main attraction.

Instead of using a baking tray or a large casserole, such as the oval one, I recommend doing it in the Le Creuset cast-iron pot for something that sets it apart from the other two options: its concave design. This difference will work in favor of the final result, since the curved shape of its base encourages the natural movement of liquids inside it. Also, because we’ll roast the meat with the pot covered, the steam generated will be fully used, retaining flavors and aromas, and making the meat much more tender and juicy.

As you can see, this roast deserves the best ingredients for its preparation and the best company for tasting. Paired with a good wine and a sauce that suits it perfectly, there’s no better dish to share laughs and moments than this braised leg of lamb in red wine with yogurt and lemon sauce.

Ingredients

For 8-10 servings

• One leg of lamb or a shoulder, between 3-4 kg.
  
• 2 cups dry red wine
  
• 2 cups chicken or beef stock
• 1 tablespoon 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, halved
• Dried thyme sprigs (to taste)
• 1 lemon cut into 8 wedges
• 1 clove of garlic
• 1 cup Greek yogurt
• 1 tablespoon extra virgin olive oil
• Salt
• Freshly ground black pepper
• Flaky salt
  
• Paprika flakes

Preparation

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