• About
  • Wines
  • The Longtable Life
  • Wine Club
  • Contact
Menu

Longtable Wine

  • About
  • Wines
  • The Longtable Life
  • Wine Club
  • Contact

Longtable Life

Life is at its best together....spent with family and friends... great food and wine. There’s always space for one more chair, another glass to be found somewhere, room for one more bite, a moment for a joke or a story or a song, time for a walk arm-in-arm. On this page we share what we have -- recipes, photos and updates from our corner of the world on the hillsides of Mt. Veeder. 


Share your photos

We’re honored to have you as a part of our Longtable life, we’d love to be a part of yours.  Send photographs of you and our wines anywhere, anytime… to longtablewines@gmail.com or on our Facebook page and they’ll wind up on the Longtable photo page.


Pureed black olive adds a decadent, salty, crunch to the lavender and garlic crust...

Pureed black olive adds a decadent, salty, crunch to the lavender and garlic crust...

Smoked/Roasted Lamb with Lavender, Rosemary and Garlic

October 14, 2016

We're incredibly lucky to be able to get locally-raised lamb from Sonoma or Napa pretty much year-round.  More and more these days, you can find lamb from nearby producers almost anywhere in the country -- ask your local butcher. If you can't, try to find responsibly-raised, grass-fed or organic lamb from purveyors like Emigh Lamb in California or Coulter Farms in Pennsylvania. 

Ingredients

1 3-5 pound boneless leg of lamb, rolled and tied or 1 6-8 pound bone-in leg of lamb, trimmed and tied.

12 oz pitted "neutral" black olives (not overly salted/cured or spiced) -- I used "Bella de Cerignola
 which are excellent, but you can even use canned/pitted olives, though they're not quite as flavorful

2 Tablespoons dried lavender flowers (you can get it at gourmet spice shops) or you can use any lavender that’s designed for cooking…

1 Tablespoon minced fresh rosemary

3 large cloves of garlic

4-6 Tablespoons good olive oil -- I use a mild, buttery/nutty-tasting extra virgin olive oil from a local producer, but anything that isn't to sharp or grassy tasting will do

1.5 teaspoons kosher salt

1 teaspoon fresh ground black pepper

 Directions

Preheat the oven to 310F or set up your charcoal grill/smoker for 310F or medium/indirect heat. (If using a smoker or, if you have a smoker attachment for your grill,  a small handful of almond, pecan or fruitwood chips added during the first hour lends an additional and lovely note.)

1) about an-hour-and-a-half before you want to start roasting, carefully cut slits into the skin of the lamb with the tip of a small sharp knife (every half inch or so and just deep enough to get a little bit into the meat below the fat (1/4 -1/2 inch) and about 1/2 inch apart.  Cover with a clean cloth or plastic wrap and leave on the counter to "temper" (warm slightly), which helps the meat cook more gently and evenly and prevents over-cooking.

2) Combine all other ingredients except olive oil in a food processor and blend, adding olive oil a little at a time until it forms a smooth but very-slightly grainy paste

3) rub about 2 Tablespoons/pound of the olive paste all over the lamb and massage well to get it into the slits and cover the roast on all sides.  A little extra thickness of coating --  1/8-1/4 inch -- is fine and even kind of nice it adds both a crusty-element and helps keep the meat below moist.

4) sprinkle the outside with a little extra kosher salt and even a little extra lavender if you want… 

5) place roast at this temperature for about 2 1/2 hours until a meat thermometer inserted to the thick part of the roast reads 120F.  Take out and let rest for 15 minutes

Optional — while it’s resting, raise the oven temp to 425F.  Return lamb to hot oven for 8-10 more minutes to crisp the crust.  Slice and serve with your favorite side dishes and a full bodied red like Longtable "The Gathering"

Summer Winds Down at Longtable Vineyards →
Back to Top

longtablewine@gmail.com
310-413-1200
Mt. Veeder, California

Join Our Mailing List
Join the Longtable Mailing List
Name
Name

Thank you!