2003 Warrick Red – Herbed Lamb Ragu with an Onion-Citrus Confit

2003 Warrick Red – Our first red blend. It is 30% Cab Franc, 30% Merlot, 30% Syrah, 7% Cabernet Sauvignon and 3% Viognier. It is an elegant blend that has notes of raspberry, orange, cedar and coco. It is exceptionally well-balanced and has a long acidic finish. It is a food wine in every sense.

Herbed Lamb Ragu with an Onion-Citrus Confit

Herbed Lamb Ragu
6 TSP olive oil
2 peeled garlic cloves
1 6″ fresh rosemary sprig (chopped)
4 TSP fresh Thyme
2lbs lamb (1/2″ pieces)
1½ cups red wine
12oz crushed tomatoes
salt and pepper to taste

Saute garlic, rosemary and thyme for in olive oil (2 minutes)

Add lamb — brown (approx 7 minutes)

Salt and pepper lamb

Add wine (cook 3 minutes)

Add tomatoes (simmer for 2 hours)

Adjust salt and pepper to taste

The sauce should be a thick rich sauce

You may need to add a bit of water at the end

Serve over noodles, dumplings or polenta

Top with Onion-Citrus Confit

Onion-Citrus Confit
2 Large onions
Zest of 1 lemon
3 TSP fresh thyme
Caramelize onions in oil (cook on med for 30 minutes)

Add lemon zest, thyme, salt and pepper to taste (cook an additional 2-3 minutes)