Turkish leg of lamb with yogurt crust

Ingredients for 6 servings:

• 2 kg leg(s) of lamb with bone
• 400 ml Lamb stock from the jar
• 1 kg potatoes, waxy
• 2 garlic cloves
• some pepper
• ½ tsp cumin powder
• 1 tsp thyme, dried
• 1 tsp paprika powder, hot
• 2 tbsp tomato paste
• 200 g Turkish yogurt, 10% fat
• 5 tbsp olive oil
• some salt
• 1 bunch of parsley

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 50 minutes

without alcohol

First, preheat the oven and roasting pan to 240°C. Meanwhile, rinse the leg of lamb with cold water and pat dry. Remove any fat and skin and season the leg all over with salt. Add 3 tablespoons of olive oil to the roasting pan. Place the leg bone-side down and roast in the hot oven (lower third, fan oven 220°C) for 30 minutes. Remove the pan with the leg and cover with aluminum foil. Reduce the oven temperature to 80°C with the oven door open. Remove the aluminum foil, return the leg in the roasting pan to the oven (lower third, no fan oven) and cook at 80°C for approx. 3 hours. At the end of the cooking time, insert the meat thermometer into the thickest part of the leg (do not insert all the way to the bone) and continue cooking the meat until an internal temperature of 55°C is reached. About 1 hour and 15 minutes before the end of the cooking time, line a sieve with kitchen paper, add the yogurt and let it drain for 1 hour. Then transfer it to a bowl. Add the remaining olive oil, tomato paste, paprika powder, thyme, cumin and 1 teaspoon of freshly ground black pepper. Peel and press the garlic. Mix everything well and season with a pinch of salt. Peel the potatoes and quarter them lengthwise. Heat the lamb stock. Remove the roasting pan and leg of lamb and increase the oven temperature to 180°C. Pat the surface of the leg of lamb dry and spread with the yogurt mixture (best with your hands). Arrange the potatoes in the pan around the leg of lamb. Pour in the hot lamb stock. Return the roasting pan to the hot oven (center, fan oven 160°C) and finish cooking for about 30 minutes. Wash the parsley and shake dry, finely chop the leaves. Remove the leg of lamb and let it rest, covered, for 10 minutes. Season the potatoes with salt and sprinkle with parsley. Slice the meat from the bone and serve with the potatoes.