Greek Yogurt Honey Braised Lamb Recipes

GREEK LAMB WITH YOGURT MINT SAUCE

Steps:

• Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
• When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
• Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

GREEK YOGURT-HONEY BRAISED LAMB

Steps:

• Combine the lamb meat with the sea salt and Greek oregano, allow to rest, covered at room temperature, for one hour.
• Add all the remaining ingredients except the water or stock and combine well.
• Cover and refrigerate for at least 8 hours.
• Add the liquid and bake in a covered casserole at 350°F for approximately 2 1/2 - 3 hours.
• Remove and serve.

YOGURT BRAISED LEG OF LAMB

Steps:

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

CHILLED BRAISED APRICOTS WITH YOGURT, HONEY AND PISTACHIOS

Steps:

• Heat oven to 300 degrees. Peel lemons, avoiding white pith, and toss strips into a large saucepan. Squeeze juice through a strainer into saucepan; add sugar and 2 cups water. Cover and bring to a boil, stirring once. Remove lid and simmer until mixture reduces slightly, about 10 minutes.
• Halve and pit apricots and place them cut-side down in a single layer in a small roasting pan. Apricots should be snug. Strain reduced hot syrup over them. Cover fruit flush with foil and braise in oven for 5 minutes. Turn apricots over carefully, replace foil, and braise 5 minutes more. Remove apricots from oven, turn again and cool. Transfer apricots, covered by their liquid, to a shallow container with cover, and refrigerate 4 hours or overnight.
• Remove apricot halves from their liquid and drain on paper towels. Pour syrup in a saucepan and reduce over high heat until slightly thickened, about 10 minutes. In a small bowl, stir yogurt, confectioners' sugar and salt together until smooth. Spoon warm sauce on each plate, topped by 2 or 3 apricot halves. Spoon yogurt into their centers. Drizzle with honey and sprinkle with nuts.

BRAISED LAMB WITH HONEY AND ALMONDS

Steps:

• Put oil in a large, deep skillet over medium heat. Add onion and cook until quite soft, about 10 minutes. Remove with a slotted spoon and raise heat to medium-high. Add lamb chunks and adjust heat so pieces brown rapidly without burning. Season meat with salt and pepper as it browns.
• Turn off heat and wait for pan to cool a bit; pour off excess fat. Turn heat back to medium and add honey; cook, stirring, until honey has thinned and coated lamb. Stir in garlic, then add spices, reserved onions and the stock. Cover and simmer until meat is tender, an hour or more.
• Meanwhile, put almonds in a skillet, in one layer. Cook over medium heat, shaking skillet, until lightly browned and fragrant.
• Taste meat mixture and adjust seasoning as necessary. Stir in almonds and serve, sprinkled with a few drops of lemon juice and garnished with the parsley

YOGURT & HONEY CUPCAKES

Steps:

• In a medium-sized mixing bowl, mix honey and melted butter together.
• Beat in eggs, one at a time.
• Stir in vanilla and Greek yogurt.
• In another medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
• Slowly mix the flour mixture into the honey mixture until smooth.
• Fill cupcake liners 3/4 full.
• Bake at 350 F for 20 minutes or until a toothpick comes out dry.
• Allow cupcakes to cool.
• Just before serving, top with Greek yogurt and drizzle with honey.