Clay Baked Lamb In A Greek Yogurt Crust Recipe

Picture this: a lazy afternoon where the tantalizing aroma of spices, garlic, and lemon wafting from your oven fills the room, promising a meal that’s just as comforting as it is flavorful. Get ready to dive into this Greek-inspired, fall-off-the-bone lamb dish that’s been marinating in goodness and is about to make its grand debut from your clay pot! 🌿🍋

I love how creamy Greek yogurt can be with its tenderizing lamb. It makes me crazy for that garlic-lemon yogurt sauce.

(You know, the one with the mustard-stuffed olives?) And while I doubt it will arrive in Prabu’s kitchen anytime soon, I befriend clay pots in order to bake the yummiest Greek-you-gotta-try-this sauce in the universe.

Ingredients

• Lamb Shoulder or Leg: Rich in protein and iron, it offers a juicy and tender bite.
• Greek Yogurt: Creamy and tangy, serves as a marinade base and tenderizes the meat.
• Garlic: Adds aromatic depth and potential health benefits like boosting immunity.
• Olive Oil: Heart-healthy fat that adds richness and helps the marinade permeate the lamb.
• Dried Oregano: Earthy herb providing antioxidants and a classic Mediterranean flair.
• Lemon: Zesty and acidic, balances flavors and aids in tenderizing the lamb.
• Mint Leaves: Fresh and vibrant, adds a cooling contrast to the rich lamb.

Ingredient Quantities

• 1.5 kg (3.3 lbs) lamb shoulder or leg
• 2 cups Greek yogurt
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 lemon, zest and juice
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup fresh mint leaves, chopped
• Clay pot or clay oven-safe baking dish

How to Make this

1. Heat your oven to 180 degrees Celsius (equivalent to 350 degrees Fahrenheit). When working with a clay pot, either for the oven or slow cooker, it is wise to soak the pot in water for about half an hour before cooking to ensure even heat distribution and to prevent the pot from cracking.

2. In a big bowl, blend together the Greek yogurt, minced garlic, olive oil, dried oregano, ground cumin, ground coriander, smoked paprika, lemon zest, and lemon juice. Mix well to form a marinade.

3. The lamb should be seasoned with salt and freshly ground black pepper to taste. The marinade of yogurt should be rubbed all over the lamb, guaranteeing that it is well-coated.

4. Pour off the water that has accumulated in the clay pot and put the lamb in it. Ensure that the lamb is packed tightly in the pot.

5. If the dish you are cooking in does not have a lid that fits snugly, then cover it with the pot’s lid or use aluminum foil.

6. Put the pot into the warmed-up oven and let it sit for about 3 to 4 hours, or until the lamb is soft and practically falling off the bone. Look in once in a while to make sure the meat is cooking nice and slow without going to the dark side.

7. For the last half hour of cooking, take off the lid or foil so that the crust can color nicely and become slightly crisp.

8. When finished, take the pot from the oven and allow the lamb to rest for approximately 15 minutes before serving.

9. Freshly chopped mint leaves are a great way to garnish lamb. They add a burst of freshness that cannot be beaten.

10. Present the lamb in slices, with some of the baked yogurt crust and juices from the pot; serve with your favorite sides.

Equipment Needed

1. Oven
2. Clay pot or clay oven-safe baking dish
3. Large bowl
4. Measuring cups and spoons
5. Zester or fine grater
6. Garlic press or knife for mincing
7. Spoon or whisk for mixing
8. Tongs or meat fork
9. Aluminum foil (if pot does not have a lid)
10. Cutting board
11. Sharp knife for slicing
12. Serving platter

FAQ

• Q: Can I use a regular baking dish instead of a clay pot? A: Yes, you can use a regular oven-safe baking dish if you don’t have a clay pot, but the clay pot helps retain moisture and flavor.
• Q: How long should I marinate the lamb?For optimal results, the lamb should be steeped in the yogurt blend for a minimum of 4 hours or overnight in the refrigeration unit.
• Q: What is the ideal cooking temperature and time for the lamb?A: Set the oven at 160°C (320°F) and put the lamb in for about 3 hours, or until it is tender and cooked all the way through. (Full cooking is important. Otherwise, the meat may be tough, sinewy, and unpleasant to eat. If you are unsure whether the meat is done, cut a piece from the meatiest part and check.)
• Q: Can I use a different cut of lamb?Yes, the cuts of lamb that work best are shoulder or leg, but other cuts can be used as well—lamb shanks and ribs, for example—provided you adjust the cooking time as necessary.
• Q: How can I tell when the lamb is done?A: The lamb should be tender enough to pull apart with a fork.

  and have an internal temperature of at least 74°C (165°F).

• Q: Can I add other herbs or spices to the recipe?A: Totally! You can create the blend of spices depending on what you prefer.
• Q: What can I serve with clay-baked lamb?Pair this dish with roasted vegetables, couscous, or flatbread to bring out the flavor of the lamb.

Clay Baked Lamb In A Greek Yogurt Crust Recipe Substitutions and Variations

Plain whole milk yogurt or labneh, for that matter, may be used in place of Greek yogurt, but don’t expect a direct swap. While whole milk yogurt and labneh are both still yogurt, they are not Greek yogurt. Therefore, they are not as thick as Greek yogurt. Expect a somewhat thinner texture than Greek yogurt.
In lieu of fresh garlic, use 1 teaspoon of garlic powder in place of 4 cloves of minced garlic.
You can use avocado oil or melted ghee instead of olive oil to create a different flavor profile.
When smoked paprika is not available, regular paprika plus a dash of cayenne pepper can serve as a stand-in.
Fresh mint leaves can be switched out for fresh basil or parsley, allowing for an aromatic and flavorful twist on the classic drink.

Pro Tips

1. Marinate the lamb overnight in the refrigerator to allow the flavors to penetrate deeper into the meat, enhancing its taste and tenderness.

2. If you have time, let the lamb come to room temperature for about 1 hour before cooking. This ensures more even cooking throughout the meat.

3. Consider adding a splash of white wine or chicken stock to the bottom of the clay pot before baking. This will create steam and help keep the lamb moist during the long cooking process.

4. If you like a bit of heat, add a pinch of cayenne pepper or chili flakes to the marinade for an extra kick.

5. Serve the lamb with a simple side of roasted vegetables or a Greek salad to complement the rich flavors of the dish and provide a balanced meal.