Roast Leg Of Lamb With Dried-Cherry Sauce

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One 5- to 5 1/2-pound semiboneless leg of lamb, tied with kitchen string at 2-inch intervals

Salt and freshly ground pepper

1 3/4 pounds cipolline onions, peeled

12 large garlic cloves, peeled

3 large carrots, sliced 3/4 inch thick

1/4 cup Dijon mustard

1 tablespoon minced rosemary, plus 1 large sprig

1 tablespoon minced thyme

2 tablespoons sugar

3 tablespoons verjus or red wine vinegar

2/3 cup Syrah

1 cup veal demiglace (see Note)

3/4 cup veal stock or low-sodium chicken broth

1/4 cup dried cherries, coarsely chopped

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