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PARTNER POST: Get ready to feed a holiday crowd with appetizer recipes paired perfectly with food-friendly Cavit wines.
Let these tender lamb bites with a creamy feta and thyme sauce melt in your mouth. Make ahead of time and have the perfect party appetizer ready to be served with a bottle of red wine.
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Ingredients
Lamb
- 1–2 pounds lamb shoulder/leg (bone-in)
- Salt
- Pepper
- Oil
- 5 cloves garlic
- 1 onion (roughly chopped)
- 2 tablespoons Thyme
- 2 large carrots (chopped)
- 1 Tablespoon peppercorns
- 2 cups Cavit Red Blend
Puff Pastry
- 2 sheets Puff pastry
- Butter (oil, egg wash)
Feta Cream
- 1/2 cup Sour cream
- 1/2 cup Feta (well crumbled)
- 1 Tablespoon Thyme
- Salt (to taste)
- Pepper (to taste)
- 1 small clove Garlic (minced (optional))
- 1 teaspoon Lemon Zest (optional)
Instructions
Lamb
- Season lamb with salt and pepper.
- In a heavy braising pan, heat oil in skilled and sear lamb on all sides.
- Preheat oven to 325F.
- On the stove, add garlic, onion, thyme, carrots, and wine.
- Bring to a simmer, cover, and transfer to the oven.
- Cook until lamb is done and tender, about 2 hours.
- Once cooked, pull lamb with fork into bite-sized pieces.
Puff Pastry
- Roll out puff pastry and cut into small circles or squares.
- Brush with butter, oil, or egg wash and bake according to package directions.
- (Instead of puff pastry, crostini bread could also be used!)
Feta Cream
- Stir together all ingredients, taste and adjust seasonings.
- Assemble pulled lamb on puff rounds and top with feta cream.
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