In a large bowl combine Greek yogurt, 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped rosemary, thyme, cumin, smoked paprika, kosher salt and black pepper. Whisk until smooth and evenly combined.

Marinate lamb

Pat lamb pieces dry with paper towels. Add lamb to the bowl with the marinade, turning pieces to coat thoroughly. Cover and refrigerate at least 2 hours — preferably overnight (8–24 hours) for best flavor and tenderness.

Cooking & Basting

Bring to room temperature

Remove marinated lamb from refrigerator 30–45 minutes before cooking to take chill off; keep covered.

Sear lamb

Preheat oven to 375°F (190°C). Heat a large ovenproof skillet or Dutch oven over medium-high heat. Add 1 tbs olive oil and 2 tbs butter. When butter foams, remove excess marinade from lamb (reserve marinade) and add lamb pieces in a single layer without crowding. Sear 2–3 minutes per side until browned. Work in batches if necessary and transfer seared pieces back to the pan.

Deglaze and build sauce

After all lamb is seared and in the skillet, reduce heat to medium. Pour any reserved marinade into the hot pan and scrape up browned bits. Add 1 cup stock and 1 tsp honey or maple syrup. Stir to combine and bring to a gentle simmer.

Oven roast

Cover the skillet or place a lid on the Dutch oven and move to the preheated oven. Roast 35–45 minutes, or until lamb is fork-tender and reaches an internal temperature around 145–160°F depending on desired doneness (145°F for medium-rare, 160°F for medium). For fall-apart tender, cook toward the longer end.

Finish sauce and baste

Carefully remove pan from oven. Transfer lamb to a warm platter and tent with foil. Place pan on stove over medium heat. If needed, add up to 1/4 cup more stock to loosen sauce. Swirl in remaining 1 tbs butter to enrich and gently simmer 2–3 minutes to reduce and thicken slightly. Taste and adjust salt and pepper. Spoon sauce over lamb.

To Serve

Sprinkle chopped parsley over the lamb pieces and serve with lemon wedges for squeezing. Serve hot alongside your choice of sides (roasted vegetables, mashed potatoes, or grain).