Braised Leg of Lamb


    • 1 leg of lamb

Spice Rub

    • 1 tsp Cumin

    • 1 tsp Smoked Paprika

    • 1 tsp Onion Powder

    • 1 tsp Pepper

    • 1 tsp Salt

    • 1/2 tsp of dried thyme.

Braising Liquor

    • 1 cup full bodied red wine

    • 2 cups chicken stock

    • Fresh thyme and rosemary

    • Bay leaves

    • 2-3 cloves garlic

Tzatziki Sauce (Optional)

    • 1 English cucumber, peeled and grated

    • 2 Cups plain greek yogurt

    • 1/8 Tsp cayenne pepper (optional)

    • 2 Cloves minced garlic

    • 2 Tbs lemon juice

    • 2 Tbs freshly chopped mint

    • 1/2 Tsp sea salt

    • 1/4 Tsp black pepper


    • Set up the gril for an indirect cook. Bring the grill up to 250 degrees F.

    • Trim any excess hard fat from your meat. Make your dry spice rub. Apply a slather followed by your spice rub to the meat. Place on the grill for 2-3 hours.

    • Take the meat off and place into a baking or tinfoil tray. Add the wine, chicken stock, fresh rosemary and thyme, bay leaves, and garlic to the tray. Cover the tray with foil. Place back on the grill for 3 hours.

    • Let the meat rest for ~45-60 minutes. Remove from the baking tray and braising liquor to a separate serving dish. Pull the meat. Spoon some of the juices back onto the meat.

    • For the Tzatziki Sauce - Grate the cucumber and add 1/4 tsp salt in a bowl and mix. Let the liquid come out of the cucumber and then wring it out in a paper towel to remove as much of the liquid as possible. Return to small mixing bowl and add the rest of the ingredients. Mix completely and let rest in the fridge for at least 4 hours before serving.

Geoff the Chef