Braised Lamb Recipe

Prepare and season lamb

Pat the lamb pieces dry with paper towels. Season all over with 1 1/2 tsp of the salt and 1/2 tsp of the black pepper, rubbing it into any exposed muscle.

Brown the lamb

Heat a large heavy-bottom Dutch oven or ovenproof braising pan over medium-high heat. Add 2 tbs olive oil and the butter. When foaming subsides, brown the lamb in batches so pieces do not crowd the pan — about 4–5 minutes per side until a deep golden crust forms. Transfer browned pieces to a plate and set aside.

Sweat aromatics

Reduce heat to medium. Add remaining 1 tbs olive oil if the pan looks dry. Add sliced onion, carrot, celery and smashed garlic. Cook, stirring occasionally, until softened and starting to color, about 6–8 minutes.

Build the braising base

Stir in the tomato paste and cook for 1–2 minutes to remove rawness. Pour in the white wine, scrape up the brown bits from the pan with a wooden spoon, and simmer until the wine has reduced by about half, 3–4 minutes.

Add stock and herbs

Return the lamb to the pan along with any accumulated juices. Add the stock, bay leaves, rosemary and thyme. The liquid should come about two-thirds up the meat — add a little extra stock or water if necessary. Bring to a gentle simmer on the stovetop.

Oven braise

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 160°C (320°F). Braise until the lamb is very tender and pulls apart easily with a fork, about 2 to 2 1/2 hours. Check once halfway to ensure liquid level, and baste the meat with the cooking liquid.

Reduce sauce (optional)

When lamb is done, transfer meat to a warm platter and tent with foil. Place the braising liquid on the stovetop over medium-high heat and simmer until reduced to a glossy sauce, about 8–12 minutes. Taste and adjust seasoning with remaining 1/2 tsp salt and more pepper if needed. Stir in lemon zest if using for brightness.

Finish

Return a few tablespoons of the reduced sauce over the lamb pieces to keep moist. Keep warm while you prepare the yoghurt and garnishes.

Combine yoghurt base

In a bowl, whisk the Greek yoghurt until smooth. Add grated garlic, lemon juice, white wine vinegar and olive oil. Whisk to combine thoroughly.

Add herbs and spices

Fold in the chopped mint and parsley, then stir in ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity with a little more lemon juice or vinegar if desired.

Rest for flavors

Cover and chill for at least 30 minutes to let flavors meld. Remove from the refrigerator about 10 minutes before serving to take the chill off for best texture.

Arrange a generous spoonful of the Zany Zeus Mint Yoghurt on a shared plate or platter as a bed for the lamb.

Place braised lamb pieces atop the yoghurt. Spoon additional reduced braising sauce over the meat for sheen and flavor.

Scatter torn fresh mint leaves and toasted pine nuts over the lamb and yoghurt. Serve with lemon wedges on the side for squeezing.

Serve warm as a shared plate alongside crusty bread, roasted vegetables or pilaf. Recommend 6 servings as a shared plate portion.