Roasted Leg of Lamb with Dried Cherry, Mustard & Herb Crust

Ingredients

• 1 Tbs. coarsely chopped fresh sage
• 1 tsp. freshly cracked black pepper
• 2 medium carrots, peeled, halved lengthwise, and cut into 2-inch lengths
• 2 ribs celery, halved lengthwise and cut into 2-inch lengths
• 1-½ cups sweet red vermouth, such as Martini & Rossi
• 1 medium yellow onion, peeled and quartered
• 1-½ cups homemade or low-salt beef or chicken broth
• + 8 more ingredients
• • 4 cloves garlic, cut lengthwise into quarters
  • Kosher salt
  • ¼ cup extra-virgin olive oil
  • 2 cups (10 to 11 oz.) dried sweet cherries, soaked in 1 cup hot water for 30 minutes
  • ½ cup (1 oz.) fresh white breadcrumbs
  • 6- to 7-lb. bone-in leg of lamb
  • 1 Tbs. coarsely chopped fresh rosemary
  • 2 Tbs. Dijon mustard

Position a rack in the lower middle of the oven and heat the oven to 450°F. Trim any excess fat from the lamb. With the point of a knife, make 16 slits all over the lamb and insert a sliver of garlic into each slit. Sprinkle 1 tsp. salt over the meat. Turn on the exhaust fan. Heat 2 Tbs. of the ...

View full recipe at Fine Cooking