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Roasted Leg of Lamb with Dried Cherry Mustard and Herb Crust
JESSY AND MELISSA16Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 7 lb. leg of lamb (bone-in (see tip))
- 4 cloves garlic (cut lengthwise into quarters)
- kosher salt
- 1/4 cup extra-virgin olive oil
- 2 cups dried sweet cherries
- 1 cup hot water
- 1/2 cup breadcrumbs (fresh white)
- 2 Tbsp. Dijon mustard
- 1 Tbsp. fresh rosemary (coarsely chopped)
- 1 Tbsp. chopped fresh sage (coarsely)
- 1 tsp. cracked black pepper (freshly)
- 2 medium carrots (peeled, halved lengthwise, and cut into 2-inch lengths)
- 2 celery (ribs, halved lengthwise and cut into 2-inch lengths)
- 1 yellow onion (medium, peeled and quartered)
- 1 1/2 cups red vermouth (sweet, such as Martini & Rossi)
- 1 1/2 cups beef broth (homemade or low-)
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