That Lamb Recipe

You can find this recipe here in Food & Wine

INGREDIENTS

LAMB

• 1 quart chicken stock or low-sodium broth
• 2 cups dry white wine
• 1 cup fresh lemon juice
• 1/4 cup honey
• 1 teaspoon whole allspice berries
• 1/2 teaspoon whole cloves
• 1 tablespoon ground coriander seeds
• 2 tablespoons smoked paprika
• 2 tablespoons fresh oregano leaves
• 2 tablespoons thyme leaves
• 1 tablespoon whole black peppercorns
• 2 onions, sliced crosswise 1/4 inch thick
• 15 garlic cloves, peeled and lightly smashed
• 3 jalapeños, seeded and quartered
• One 5-pound semi-boneless leg of lamb (aitchbone removed), tied
• Sea salt and freshly ground pepper

SPICED YOGURT

• 2 cups plain Greek yogurt
• 1/4 cup extra-virgin olive oil
• 1 cup packed cilantro leaves
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper

HERB SALAD

• 3/4 cup packed parsley leaves
• 3/4 cup packed cilantro leaves
• 1/2 cup packed tarragon leaves
• 1/2 cup snipped chives
• 1 jalapeño—halved, seeded and very thinly sliced crosswise
• 1/2 cup very thinly sliced red onion
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• Salt and freshly ground pepper
• Cooked couscous, for serving

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 425°. In a roasting pan large enough to hold the lamb, whisk the chicken stock with the wine, lemon juice, honey, allspice, cloves, coriander, paprika, oregano, thyme and peppercorns. Add the onions, garlic and jalapeños in an even layer. Season the lamb all over with salt and pepper and place it in the roasting pan, fat side up.
2. Braise the lamb, uncovered, for 45 minutes until it just starts to brown. Reduce the oven temperature to 325° and braise for about 2 hours and 30 minutes longer, until the meat is nicely browned and starting to pull away from the bone. Transfer the lamb to a carving board and let stand for 10 minutes.
3. Strain the braising liquid into a medium saucepan and skim off the fat. Boil the liquid until slightly reduced, about 10 minutes. Season the jus with salt and pepper; keep warm.
4. Combine all of the ingredients in a food processor and puree until smooth. Season with salt and pepper. Transfer to a bowl.
5. Combine all of the ingredients in a medium bowl and toss well. Season with salt and pepper.
6. Cut the strings off of the lamb and carve the meat into 1/2-inch-thick slices. Arrange the lamb on a bed of couscous on a large, deep platter. Drizzle the jus and spiced yogurt over the lamb, top with the herb salad and serve.

Read this article before you make the lamb. It is a little different and comes out more rare and tender. It is also an awesome primer on lamb, cuts and how to deal with an annoying bone in lamb legs. 

Grill Roasted Leg of Lamb with a Lick of Smoke