Slow-Cooked Leg of Lamb (or Bison) with Spiced Yogurt and Herbs

The original recipe in Food & Wine is Slow-Cooked Leg of Lamb with Spiced Yogurt and Herbs but we used a dakota cut of bison instead (because it almost thawed on our drive back up from Asheville and we just HAD to eat it right away).  I know, it's a rough life for us.

Michael had spotted the recipe in this month's Food & Wine and it was AMAZING!  We put it in the crock pot from 8 am (when we left for work) and ate it around 8:30 pm (about an hour after we got home from work).  It literally fell off the bone.

We had more herb salad, couscous and yogurt left over so we made chicken korma the next night and finished it all up.  We're definitely making this again... I'm still licking my lips as I write this post.  So good.

INGREDIENTS
Lamb
1 quart chicken stock or low-sodium broth
2 cups dry white wine
1 cup fresh lemon juice
1/4 cup honey
1 teaspoon whole allspice berries
1/2 teaspoon whole cloves
1 tablespoon ground coriander seeds
2 tablespoons smoked paprika
2 tablespoons fresh oregano leaves
2 tablespoons thyme leaves
1 tablespoon whole black peppercorns
2 onions, sliced crosswise 1/4 inch thick
15 garlic cloves, peeled and lightly smashed
3 jalapeños, seeded and quartered
One 5-pound semi-boneless leg of lamb (aitchbone removed), tied
Sea salt and freshly ground pepper

Spiced Yogurt
2 cups plain Greek yogurt
1/4 cup extra-virgin olive oil
1 cup packed cilantro leaves
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon fresh lemon juice
Salt and freshly ground pepper

Herb Salad
3/4 cup packed parsley leaves
3/4 cup packed cilantro leaves
1/2 cup packed tarragon leaves
1/2 cup snipped chives
1 jalapeño—halved, seeded and very thinly sliced crosswise
1/2 cup very thinly sliced red onion
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
Cooked couscous, for serving

MAKE THE LAMB In a large crock pot, whisk the chicken stock with the wine, lemon juice, honey, allspice, cloves, coriander, paprika, oregano, thyme and peppercorns. Add the onions, garlic and jalapeños in an even layer. Season the lamb all over with salt and pepper and place it in the crock pot, fat side up.

Cook on low for at least 5 hours (the longer, the better).  Take the lamb out and pull out bones.

Strain the braising liquid into a medium saucepan and skim off the fat. Boil the liquid until slightly reduced, about 10 minutes. Season the jus with salt and pepper; keep warm.

MAKE THE SPICED YOGURT Combine all of the ingredients in a food processor and puree until smooth. Season with salt and pepper. Transfer to a bowl.

MAKE THE HERB SALAD Combine all of the ingredients in a medium bowl and toss well. Season with salt and pepper.

Cut up meat into bite-size pieces. Arrange the lamb on a bed of couscous on a large, deep platter. Drizzle the jus and spiced yogurt over the lamb, top with the herb salad and serve.

MAKE AHEAD
The lamb can be refrigerated with its reduced jus overnight. Reheat and slice before serving.