Leg Of Lamb with Dried-Cherry Sauce

1. 1

   In a food processor, pulse the basil leaves just until coarsely chopped.

2. 2

   Add the olive oil and the coarsely ground black pepper and pulse just until a coarse paste forms.

3. 3

   Rub the basil paste all over the lamb and set the roast on a rack set in a roasting pan.

4. 4

   Let the roast stand at room temperature for 45 minutes to marinate.

5. 5

   After 30 minutes, preheat the oven to 400.

6. 6

   Meanwhile, in a small heatproof bowl, cover the dried cherries with boiling water and let stand until plump, about 30 minutes.

7. 7

   Drain.

8. 8

   Season the lamb with salt and pepper.

9. 9

   Roast it on the bottom shelf of the oven for 30 minutes.

10. 10

    Reduce the oven temperature to 350 and roast the lamb for 1 1/2 hours longer, or until an instant-read thermometer inserted in the thickest part of the roast reads 125.

11. 11

    Transfer the roasted lamb to a carving board, cover the roast loosely with foil and let stand for 15 minutes.

12. 12

    Meanwhile, spoon off the fat from the roasting pan and set the pan over 2 burners.

13. 13

    Add the red wine and balsamic vinegar and bring to a boil over high heat, scraping up any browned bits from the bottom of the pan with a wooden spoon.

14. 14

    Simmer until the liquid is reduced by half, about 5 minutes, then strain the liquid into a small saucepan.

15. 15

    Add the beef stock and cook over moderately high heat until reduced to 3/4 cup, about 15 minutes.

16. 16

    Add the reconstituted cherries and the butter, season the dried-cherry sauce with salt and pepper and keep warm.

17. 17

    Remove the strings from the lamb roast and cut it into thin slices.

18. 18

    Arrange the meat on a platter and surround it with the Caramelized Red Onions.

19. 19

    Pour the dried-cherry sauce into a bowl and pass at the table.

* Per serving · 4 servings · Values may vary.