Roast Lamb with Cherries

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 oven-ready leg of lamb (7½ to 8 pounds)
  • 2 large garlic cloves, cut into quarters
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • ¼ teaspoon freshly ground black pepper
  • 2 small onions, halved
  • 4 small celery ribs with leaves, diced
  • 2 small carrots, diced
  • 2 cups (one 1-pound can) pitted red sour cherries, packed in syrup


    1. Preheat oven to hot (400°F.).

    2. Make several small slits over the surface of the lamb and insert the garlic pieces. Blend the salt, sugar and pepper together and rub well into the lamb.

    3. Place the lamb in a roasting pan and roast for thirty minutes. Drain off all the fat from the roasting pan. Add the onions, celery and carrots and baste with some of the cherry syrup. Reduce the oven temperature to moderate (325°F.) and continue to roast for about three hours, until the lamb is tender. Baste frequently, using all of the cherry syrup. Remove the lamb to a hot platter and keep it warm.

    4. Discard the vegetables from the roasting pan and skim the fat off the drippings. Add the cherries to the pan and bring the sauce to a boil. Season with additional salt and pepper to taste and serve the sauce separately.