Braised Local Leg of Lamb with Lemon Herb Butter and Roasted Garlic Labneh

Ingredients

SERVINGS: 4 Serving(s)

5 pounds boneless leg of lamb
2 carrots, chopped
2 stalks celery, chopped
1 head garlic, minced
2 onions, halved
3 sprigs rosemary
Salt and pepper to season
1 bottle dry white wine
Olive oil for searing
2 cups English peas, blanched
2 cups Easter egg radishes, halved or quartered
Lemon herb butter
Roasted garlic labneh
12 pierogies

Preparation

Season lamb with salt and pepper, sear in olive oil in a Dutch oven until brown. Add carrots, celery, garlic, onions and rosemary. Cover with wine and braise in oven, lid on, for 5 hours. Pull lamb out and rest. Shred lamb off bone. Take liquid from the pot and simmer until thick to create a lamb jus.

Serve with English peas, radishes, lemon herb butter, garlic-roasted labneh, and au jus. Top with your favorite pierogies!

Lemon Herb Butter: Combine until smooth, one stick softened butter, the zest of two lemons, and ¼ cup chopped herbs (dill, thyme and rosemary).

Garlic Roasted Labneh: Roast 1 head of garlic in olive oil until soft. Add garlic and about 1 cup of your favorite labneh to a blender and puree. Season with salt to taste.

Ouro Wines Natural Wine Pairing: Bloomer Creek, “Vin d’Ete Cabernet Franc”
Bloomer Creek is a true pioneer in natural winemaking in the Finger Lakes Region of New York State. “Vin d’Ete” is summer wine, lighter in style and full of crunchy red fruit and brambly vine and lovely when served with a chill.