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Roasted Leg of Lamb with Red Onions and Sour Cherries Recipe

Roasted Leg of Lamb with Red Onions and Sour Cherries

Recipe courtesy Jimmy Bradley, Red Cat Restaurant, NYC

Show: Sara's Secrets

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (5)

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Average Rating:

Total Reviews: 5

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  • on May 01, 2013

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    The sour cherries + onions work excellently with the lamb. I used frozen sour cherries & made a rosemary marinade for the meat rather than basil. Gravy was delicious, I'll make this again.

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  • on December 15, 2010

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    I LOVE it sooo yummy! I am going to make it again for Christmas!

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  • on April 16, 2009

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    I am by no means a chef, I usually stick with the basics. Trying this recipe was a stretch for me. It was a homerun with my family. My teenage daughter said that "I out- did myself". (WOW I did alter it just a little...I added fresh galic and instead of dried sour cherries I used regular dried cherries....The sweetness of the cherries were just "Perfect."

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  • on February 16, 2009

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    The lamb, cherries and onions were a great combination. This dish was a big hit with everyone, even the "lamb skeptics" in our family!

    Suggested adjustments: (1 Combine the pepper/basil and salting steps; separating them only wound up knocking off some pepper/basil. (2 Four big onions was too much; two onions cut into 3 or 4 slices each did nicely; (3 The sauce was a bit on the soupy side ... I'd either reduce the quantities (broth, wine, balsamic or thicken it a bit with a cornstarch slurry.

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  • on May 20, 2005

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    This was absolutely delicious! The flavors were wonderful, and it's an added bonus that it's so easy!

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