Leg Of Lamb With Dried Cherry Sauce
Ingredients
- 6 ounces basil, leaves only (4 cups)
- 1/4 cup extra-virgin olive oil
- 1/4 cup coarsely ground black pepper
- One 6-pound boneless leg of lamb, trimmed of excess fat and tied
- 1 cup dried sour cherries (1/4 pound)
- Boiling water
- Kosher salt and freshly ground black pepper
- 1/2 cup dry red wine
- 1/4 cup balsamic vinegar
- 1 cup rich beef stock or veal demiglace (see Note)
- 1 tablespoon unsalted butter
Organization Tags
Tags easily organize your Recipe Library
Comments