Roast Leg of Lamb with Dried-Cherry Sauce

Name: Roast Leg of Lamb with Dried-Cherry Sauce
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 3 larges carrots, sliced 3/4 inch thick; 59 milliliters Dijon mustard; 59 milliliters dried cherries, coarsely chopped; 12 larges garlic cloves, peeled; 2 kilograms semiboneless leg of lamb, tied with kitchen string at 2-inch intervals; 177 milliliters veal stock or low-sodium chicken broth; 794 grams cipolline onions, peeled; 3 Tbsps verjus or red wine vinegar; 1 Tbsp minced rosemary, plus 1 large sprig; 6 servings Salt and freshly ground pepper; 2 Tbsps sugar; 158 milliliters Syrah; 1 Tbsp minced thyme; 237 milliliters veal demiglace (see Note)

You can never have too many main course recipes, so give Roast Leg of Lamb with Dried-Cherry Sauce a try. This recipe serves 6. One portion of this dish contains approximately 60g of protein, 14g of fat, and a total of 502 calories. A mixture of garlic cloves, rosemary, semiboneless leg of lamb, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes.

Instructions

Preheat the oven to 45

Equipment you will use

Oven

Season the lamb with salt and pepper and put it in a medium roasting pan. Scatter the onions, garlic and carrots around the meat and roast for 15 minutes. Reduce the oven temperature to 325 and roast the lamb until an instant-read thermometer inserted in the thickest part of the meat registers 120, about 1 1/2 hours. Leave the oven on.

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Salt And Pepper

Carrot

Garlic

Onion

Lamb

Meat

Equipment you will use

Roasting Pan

Kitchen Thermometer

Oven

Using a pastry brush or spoon, spread the mustard all over the meat. In a small bowl, combine the minced rosemary with the thyme and 1 1/2 teaspoons each of salt and pepper. Pat the herb mixture all over the lamb and roast for 10 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 13

Ingredients you will need

Salt And Pepper

Rosemary

Mustard

Spread

Thyme

Lamb

Meat

Equipment you will use

Pastry Brush

Kitchen Thermometer

Bowl

Transfer the lamb to a cutting board and let rest for 20 minutes.

Ingredients you will need

Lamb

Equipment you will use

Cutting Board

Transfer the vegetables to a bowl and keep warm.

Ingredients you will need

Vegetable

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Bowl

Meanwhile, heat a medium skillet until very hot.

Equipment you will use

Frying Pan

Sprinkle the sugar in the skillet and cook over moderate heat until caramelized, about 20 seconds.

Ingredients you will need

Sugar

Equipment you will use

Frying Pan

Add the verjus and cook for 10 seconds.

Ingredients you will need

Verjus

Add the Syrah and cook, shaking the pan frequently, until the sugar dissolves and the wine is reduced by half, about 10 minutes. Stir in the demiglace, stock and rosemary sprig and simmer over moderate heat until reduced to 1 cup, about 15 minutes.

Ingredients you will need

Rosemary

Stock

Sugar

Wine

Equipment you will use

Frying Pan

Add the dried cherries and simmer over low heat just until softened, about 5 minutes. Season lightly with salt and pepper. Discard the rosemary sprig and transfer the sauce to a warmed gravy boat.

Ingredients you will need

Salt And Pepper

Dried Cherries