Roasted Leg Of Lamb With Dried Cherry, Mustard & Herb Crust

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
1185
FAT
300%
CHOL
143%
SOD
24%

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Ingredients for 8 servings

1 medium yellow onion, peeled and quartered

2 Tbs. Dijon mustard

1 Tbs. coarsely chopped fresh rosemary

1-1/2 cups sweet red vermouth, such as Martini & Rossi

2 medium carrots, peeled, halved lengthwise, and cut into 2-inch lengths

2 ribs celery, halved lengthwise and cut into 2-inch lengths

1/2 cup (1 oz.) fresh white breadcrumbs

4 cloves garlic, cut lengthwise into quarters

1 tsp. freshly cracked black pepper

1 Tbs. coarsely chopped fresh sage

2 cups (10 to 11 oz.) dried sweet cherries, soaked in 1 cup hot water for 30 minutes

1-1/2 cups homemade or low-salt beef or chicken broth

Kosher salt

6- to 7-lb. bone-in leg of lamb

1/4 cup extra-virgin olive oil

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