Roasted Leg of Lamb with Red Onions and Sour Cherries

Deselect All

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