Slow Roasted Lamb Toasts

Ingredients

Marinade

• 2 cups 1850 Wine Cellars 2022 Petite Sirah
• 3 sprigs fresh rosemary, destemmed and chopped fine
• 6 cloves garlic, chopped
• 1 teaspoon salt
• 1 teaspoon pepper

Lamb

• 1 leg of lamb
• 2 tablespoons olive oil
• 4 stalks celery, diced
• 1 onion, diced
• 4 carrots, diced
• 6 cloves garlic, minced
• 2 sprigs fresh rosemary, destemmed and chopped fine

Toasts

• 1 loaf rosemary ciabatta, sliced in ½ inch slices
• 1 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 sprigs fresh rosemary, destemmed and chopped fine
• 1 teaspoon garlic powder

Wine Reduction

• 1 cup wine (we suggest 1850 Wine Cellars 2022 Petite Sirah)
• 1 tablespoon arrowroot powder

Directions

Marinade

Place the marinade ingredients and the leg of lamb In a large zip lock bag. Let it sit in the refrigerator for at least 24 hours, turning once.

Lamb

Remove the lamb from the marinade and season it with salt and pepper. Save the marinade to roast with the lamb. Coat a large skillet with olive oil. Heat the oil until it is very hot but not burning. Place the lamb in the hot oil. Cook on each side until brown. Remove the lamb from the pan and place it in a roasting pan. Turn down the heat to a simmer and add the vegetables to the same pan. Sauté the vegetables until the onions become translucent. Add the garlic and rosemary and cook for another minute, then remove from heat. Pour the vegetables and the leftover marinade over the top of the lamb in the roasting pan. Cover with a tight-fitting lid and roast in an oven at 325˚F for 5-6 hours, until the lamb falls apart easily with a fork.

Remove the roasted lamb from the other ingredients and shred it using 2 forks. Separate the vegetables from the juices using a fine sieve and set aside to use later.

Wine reduction

In a small pot add 1 cup wine, and the juices from the lamb. Whisk in the arrowroot until it’s smooth. Cook until it comes to a boil, then simmer on low heat for 30 minutes. When done, the wine reduction should be thick enough to coat a spoon.

Toasts

Combine the salt, pepper, rosemary and garlic powder together in a small bowl. Drizzle the olive oil on a griddle or large frying pan. When the pan is good and hot, but not smoking, place the slices of ciabatta in a single layer on the griddle/pan and sprinkle with spice mix. Toast until golden on each side. Remove the toast to a serving tray or plate. Top with the shredded lamb, roasted vegetables, crumbled feta and a drizzle of the wine reduction.

Serve with glasses of 1850 Wine Cellars 2022 Petite Sirah.