Leg Of Lamb with Dried-Cherry Sauce

Leg Of Lamb with Dried-Cherry Sauce
You can never have too many main course recipes, so give Leg Of Lamb with Dried-Cherry Sauce a try. One serving contains 335 calories, 40g of protein, and 16g of fat. This gluten free and primal recipe serves 10. Head to the store and pick up kosher salt and pepper, water, leg of lamb, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
In a food processor, pulse the basil leaves just until coarsely chopped.
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Fresh BasilFresh Basil
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Food ProcessorFood Processor
2
Add the olive oil and the coarsely ground black pepper and pulse just until a coarse paste forms. Rub the basil paste all over the lamb and set the roast on a rack set in a roasting pan.
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Coarsely Ground Black PepperCoarsely Ground Black Pepper
Olive OilOlive Oil
BasilBasil
LambLamb
Dry Seasoning RubDry Seasoning Rub
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Roasting PanRoasting Pan
3
Let the roast stand at room temperature for 45 minutes to marinate. After 30 minutes, preheat the oven to 40
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OvenOven
4
Meanwhile, in a small heatproof bowl, cover the dried cherries with boiling water and let stand until plump, about 30 minutes.
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Dried CherriesDried Cherries
WaterWater
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BowlBowl
5
Drain.
6
Season the lamb with salt and pepper. Roast it on the bottom shelf of the oven for 30 minutes. Reduce the oven temperature to 350 and roast the lamb for 1 1/2 hours longer, or until an instant-read thermometer inserted in the thickest part of the roast reads 12
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Salt And PepperSalt And Pepper
LambLamb
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Kitchen ThermometerKitchen Thermometer
OvenOven
7
Transfer the roasted lamb to a carving board, cover the roast loosely with foil and let stand for 15 minutes.
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LambLamb
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Aluminum FoilAluminum Foil
8
Meanwhile, spoon off the fat from the roasting pan and set the pan over 2 burners.
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Roasting PanRoasting Pan
9
Add the red wine and balsamic vinegar and bring to a boil over high heat, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer until the liquid is reduced by half, about 5 minutes, then strain the liquid into a small saucepan.
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Balsamic VinegarBalsamic Vinegar
Red WineRed Wine
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Wooden SpoonWooden Spoon
Sauce PanSauce Pan
Frying PanFrying Pan
10
Add the beef stock and cook over moderately high heat until reduced to 3/4 cup, about 15 minutes.
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Beef StockBeef Stock
11
Add the reconstituted cherries and the butter, season the dried-cherry sauce with salt and pepper and keep warm.
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Salt And PepperSalt And Pepper
CherriesCherries
ButterButter
SauceSauce
12
Remove the strings from the lamb roast and cut it into thin slices. Arrange the meat on a platter and surround it with the Caramelized Red Onions.
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Red OnionRed Onion
LambLamb
MeatMeat
13
Pour the dried-cherry sauce into a bowl and pass at the table.
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CherriesCherries
SauceSauce
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BowlBowl
DifficultyExpert
Ready In45 m.
Servings10
Health Score24
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