Leg of lamb braised in spices, greek yogurt and dried fruits

I was debating whether to make a regular roast leg of lamb for Sunday lunch, or to try something different. I consulted the lab rat, a.k.a. Hubby, who said he didn’t mind if I wanted to try out a new recipe.  I found a recipe for Lamb Tagine in Michel Roux’ A life in the Kitchen, which I adapted and made Leg of Lamb, braised in spices, greek yogurt and dried fruits.  Hubby really enjoyed the dish which I served with brussel sprouts in beurre blanc and leftover millet/puy lentil bake. 


  • 350g leg of lamb
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 chopped shallots
  • 2 chopped garlic cloves
  • 300ml vegetable stock
  • 2 tbsp olive oil
  • 1 sprig rosemary
  • 4 peppercorns
  • 1 tsp dried thyme
  • 1/2 lemon, cut into 4’s
  • 2 dried apricots
  • 2 dried dates
  • 3 tbsp greek yogurt


  1. Pre-heat the oven at 150 degrees
  2. Heat oil in an oven proof casserole dish
  3. Brown the leg of lamb on all sides for about 5 minutes
  4. Add in the chopped shallots, garlic and spices and leave to cook over a small heat for 10 minutes (it is important to cook out any bitterness in the spices)
  5. Pour in the stock, add the lemon, thyme and rosemary
  6. Put the lid on the dish and transfer to the oven
  7. Leave to cook for 1 hour, and carefully remove the dish from the oven
  8. Stir in the yogurt into the stock, and add the dried fruits
  9. Leave to cook in the oven for  a further 30 minutes
  10. Turn off the oven, leave to cool for 15 minutes before carving the lamb
  11. Serve lamb with the sauce, and side dishes of your choice


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