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Smoked Lamb With Reduced Petite Sirah Sauce

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  • 1 boned leg of lamb


  • 1 cup olive oil
  • 1/4 cup lemon juice
  • 2 cloves garlic, peeled and chopped
  • 1/4 cup Petite Sirah
  • 1 small red onion, chopped
  • 1/4 cup rosemary leaves, chopped
  • Salt and pepper, to taste

Reduced Petite Sirah Sauce

  • 1 red onion, finely sliced
  • 2 cloves garlic, chopped
  • 1/2 stick of butter
  • 1/2 cup rosemary leaves, finely chopped
  • 2 small cans of chicken or veal stock
  • 3 cups Petite Sirah
  • 1½ cup Petite Sirah Port
  • 1 tbsp honey
  • 2 tablespoons juniper berries
  • Salt and pepper, to taste

Cooking Instructions


  • Mix the marinade ingredients in an airtight container. Add the leg of lamb,
    after generously salting and peppering it and seal. Marinate 2 hours to
    overnight, depending on taste desired.
  • Smoke leg of lamb approximately 1½ to 2 hours. Meat can be rare or well-done,
    depending on your preference. If not smoked, the lamb can be grilled, but it
    will not have that smoky flavor. Serve with mashed potatoes and the sauce,
    preparation below.

Reduced Petite Sirah Sauce

  • Sauté onion and garlic in butter until golden brown and bubbly. Over medium
    heat, add chicken stock, wine, port, rosemary, salt and pepper and juniper
    berries. Bring to a boil, then reduce to a low simmer. Reduce by half, then
    allow to cool. Strain through a fine sieve, pressing the softer solids through.
    Discard the harder solids. Reheat slowly, mixing in the solids and allowing to
    thicken. Serve warm with the lamb above.