Recipe: Slow Cooked Lamb with Roasted Tomato Fennel Olive Tapenade


Sunstone 2018 Life & Sun


3 cups of Port wine

1 Lamb Shoulder or Thigh

  • Trim fat and use for stock

Homemade Stock (make one day ahead):

  • 2 carrots & celery
  • 1/2 yellow onion
  • 1/2 cup each- leek and fennel
  • 5- cloves of garlic
  • 6 juniper berries & whole cloves
  • 4 bay leaves
  • All fat from lamb trimmings
  • 4 cups water

Roasted Tomato Fennel Olive Tapenade for Lamb Rub:

  • 2-cups green olives/ pitted
  • 10-garlic cloves
  • 4 tablespoons chopped ginger
  • 2 Tbsp lemon peel or zest
  • 1/2 cup each fennel & leek
  • 1/2 cup olive oil
  • zip blend (Spice Hunter)
  • lemon pepper (Spice Hunter)


  • Rub the lamb with 1/2 the tapenade and refrigerate for 12-24 hours. Use the second half of the tapenade for the last 30 minutes of cooking for more flavor.
  • Bring all homemade stock ingredients to boil and simmer for 2-3 hours.
  • In another pot begin reducing 3 cups of port wine and then slowly add the strained stock into the port reduction. The other half of the port reduction can be used to drizzle over the lamb.
  • Then in a hotel pan add stock reduction and lamb to slow cook at 275 for 3 hours & 250 degrees for another 2-3 hours.
  • As the lamb is slow cooking, baste every 45 minutes and flip lamb 2-3 times.
  • In the last 30 minutes use the second 1/2 of the rub.


Recipe by Brittany Rice, Sunstone Winemaker and Chef