Yogurt Braised Leg of Lamb Recipe

Name: Yogurt Braised Leg of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds of lamb (deboned and cut in 1-inch pieces); 4 tablespoons olive oil; 2 large onions, peeled and cut into medium dice; 2 large garlic cloves, peeled and sliced; 4 medium carrots, peeled and sliced on the bias; 3 bay leaves; 1/4 cup dried oregano, crushed; 2 tablespoons black pepper freshly ground; 4 large potatoes peeled, cut into medium dice; 2 tablespoons red wine vinegar; 1/2 cup lemon juice; 1 quart yogurt, strained*, reserve 4-ounces for garnish; 3 quarts water; Salt and pepper, to taste; Pita bread, optional

Servings: persons

3 1/2 pounds of lamb (deboned and cut in 1-inch pieces)
4 tablespoons olive oil
2 large onions, peeled and cut into medium dice
2 large garlic cloves, peeled and sliced
4 medium carrots, peeled and sliced on the bias
3 bay leaves
1/4 cup dried oregano, crushed
2 tablespoons black pepper freshly ground
4 large potatoes peeled, cut into medium dice
2 tablespoons red wine vinegar
1/2 cup lemon juice
1 quart yogurt, strained*, reserve 4-ounces for garnish
3 quarts water
Salt and pepper, to taste
Pita bread, optional

1
Heat oil over medium high heat in a large pot.
2
Brown the lamb pieces in batches.
3
Remove the meat and reserve.
4
Add the onions, garlic, carrots, bay leaves, dried oregano, black pepper, and potatoes.
5
Cook until the potatoes are lightly browned.
6
Deglaze the pot the red wine vinegar.
7
Add the lamb pieces.
8
Allow the liquid to reduce until dry.
9
Add the lemon juice and yogurt.
10
Mix well.
11
Add water and bring to a boil.
12
Reduce heat, cover, and simmer slowly for 1 to 1 1/2 hours until the lamb is tender.
13
Periodically skim off any froth that has risen to the top of the pot.
14
Season with salt and black pepper to taste.
15
Serve in bowls or soup plates.
16
Garnish with a dollop of yogurt and serve with pita bread.
17
*To strain yogurt, place yogurt in a cheesecloth and tie with a short piece of string.
18
Place cheesecloth pouch into a strainer and place over a medium bowl.
19
Let sit in refrigerator for 1 hour.
20
Discard liquid and remove yogurt from cheesecloth.

1571

kcal

Calories

100

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 1/2 pounds of lamb (deboned and cut in 1-inch pieces), 4 tablespoons olive oil, 2 large onions, peeled and cut into medium dice, 2 large garlic cloves, peeled and sliced, and more.

Yes, Yogurt Braised Leg of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yogurt Braised Leg of Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions