Red Wine Braised Leg of Lamb

This lamb is designed to share—it’s perfect for a big gathering of family and friends. Don’t let the long cook time dissuade you; there’s very little active time. Most of the time is allowing the lamb to slowly roast in your Chef’s Oven, resulting in perfectly tender and juicy lamb, served with a tangy yogurt sauce. If you’re not a fan of mushrooms, potatoes would also work well here.

1 7-8 pound leg of lamb (or lamb shoulder)

2 cups dry red wine, such as Burgundy 

2 cups chicken broth

1 tablespoon honey

5 shallots, peeled and halved

2 pounds crimini mushrooms

2 whole bulbs garlic, halved

6 sprigs thyme

1 lemon, sliced into 8 wedges

1 cup Greek yogurt

1 tablespoon olive oil

Kosher salt and pepper

flaky salt and red pepper flakes, for garnishing

Heat oven to 450°F.

Season the leg of lamb all over with salt and pepper, about 1 tablespoon and 1 teaspoon, respectively. Add the lamb to a 7.5 quart Chef’s Oven, and place in the oven. Roast for 30 minutes, until browned. Remove from the oven, then reduce the oven temperature to 300°F.

Add red wine, chicken broth, and honey around the lamb. (There’s no need to remove it from the pot.) Add halved shallots and mushrooms into the liquid. Set aside 1 clove of garlic for later, then nestle the rest of the halved garlic down into the mushrooms. Season everything again with Kosher salt and pepper.

Cover and roast for 8 hours. (If you have a bigger or smaller leg of lamb, adjust your cooking to slightly more or less.) Be sure not to open the Chef’s Oven during the cooking, which allows moisture to escape.

Remove the roast from the oven and let it rest covered for 30 minutes.

Meanwhile, prepare the yogurt sauce. Grate ½ teaspoon of the reserved garlic clove into the yogurt. Squeeze in one of the lemon wedges, then season with Kosher salt and pepper. Stir to combine, then drizzle 2 tablespoons of olive oil on top.

When you are ready to serve, spoon lamb and mushrooms into bowls. Squeeze with a wedge of lemon and top with prepared yogurt sauce and lamb jus. Sprinkle with flaky salt and red pepper flakes, if desired.