Roast Leg Of Lamb With Dried Cherry Sauce
Ingredients
- One 5- to 5 1/2-pound semiboneless leg of lamb, tied with kitchen string at 2-inch intervals
- Salt and freshly ground pepper
- 1 3/4 pounds cipolline onions, peeled
- 12 large garlic cloves, peeled
- 3 large carrots, sliced 3/4 inch thick
- 1/4 cup Dijon mustard
- 1 tablespoon minced rosemary, plus 1 large sprig
- 1 tablespoon minced thyme
- 2 tablespoons sugar
- 3 tablespoons verjus or red wine vinegar
- 2/3 cup Syrah
- 1 cup veal demiglace (see Note)
- 3/4 cup veal stock or low-sodium chicken broth
- 1/4 cup dried cherries, coarsely chopped
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