Food Network: Roasted Leg of Lamb with Red Onions and Sour Cherries

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Roasted Leg of Lamb with Red Onions and Sour Cherries
Recipe courtesy Jimmy Bradley, Red Cat Restaurant, NYC

Ingredients
1 (6-pound) leg of lamb, fat trimmed, boned out,
rolled and tied by your butcher
1/4 cup extra-virgin olive oil, plus more as needed
1/2 cup freshly ground black pepper, plus more as needed
1 cup chopped fresh basil leaves
Kosher salt
4 medium red onions
1/2 cup red wine
1/4 cup balsamic vinegar
1 cup beef stock
1 cup dried sour cherries, reconstituted in hot water; then drained

1 tablespoon butter

Instructions
Preheat oven to 400 degrees F.

Rub the lamb leg all over with olive oil, and then the pepper and basil. Let the
lamb sit at room temperature for at least 20 minutes.

Season the lamb all over with salt, set fat-side up on a rack in a shallow
roasting pan, and roast for 30 minutes. Reduce heat to 350 degrees F. and continue
to cook for about 1 hour. While the lamb is roasting, peel the onions, cut the
ends off, and slice in half into 2 thick rings. Place into a baking pan, drizzle
with olive oil, season with salt and freshly ground pepper, and roast alongside
the lamb for the last 30 minutes or until they are soft and caramelized. The lamb

is done when a thermometer placed in the thickest part of the leg reads 120 to 125
degrees F. Transfer lamb to a cutting board and let rest 10 to 20 minutes.

Spoon off the fat from the roasting pan. Set the pan over 2 burners, add the red
wine and balsamic and reduce by half, stirring and scraping up any browned bits
from the bottom of the pan. Add the beef broth and reduce until sauce reaches
desired consistency. Whisk in the sour cherries and butter. Season with salt and
pepper and serve with slices of lamb and red onions.