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1
Preheat the oven to 450.
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2
Season the lamb with salt and pepper and put it in a medium roasting pan.
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3
Scatter the onions, garlic and carrots around the meat and roast for 15 minutes.
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4
Reduce the oven temperature to 325 and roast the lamb until an instant-read thermometer inserted in the thickest part of the meat registers 120, about 1 1/2 hours.
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5
Leave the oven on.
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6
Using a pastry brush or spoon, spread the mustard all over the meat.
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7
In a small bowl, combine the minced rosemary with the thyme and 1 1/2 teaspoons each of salt and pepper.
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8
Pat the herb mixture all over the lamb and roast for 10 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 130.
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9
Transfer the lamb to a cutting board and let rest for 20 minutes.
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10
Transfer the vegetables to a bowl and keep warm.
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11
Meanwhile, heat a medium skillet until very hot.
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12
Sprinkle the sugar in the skillet and cook over moderate heat until caramelized, about 20 seconds.
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13
Add the verjus and cook for 10 seconds.
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14
Add the Syrah and cook, shaking the pan frequently, until the sugar dissolves and the wine is reduced by half, about 10 minutes.
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15
Stir in the demiglace, stock and rosemary sprig and simmer over moderate heat until reduced to 1 cup, about 15 minutes.
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16
Add the dried cherries and simmer over low heat just until softened, about 5 minutes.
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17
Season lightly with salt and pepper.
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18
Discard the rosemary sprig and transfer the sauce to a warmed gravy boat.
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19
Discard the kitchen string and slice the roast thickly.
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20
Transfer to a platter, arrange the vegetables around the lamb and serve with the dried-cherry sauce.
