Roast Lamb with Cherries

Name: Roast Lamb with Cherries
Yield: 6 to 8 servings
Cuisine: United States
Ingredients: 1 tablespoon salt; ¼ teaspoon freshly ground black pepper; 1 teaspoon sugar; 2 large garlic cloves, cut into quarters; 1 oven-ready leg of lamb (7½ to 8 pounds); 2 cups (one 1-pound can) pitted red sour cherries, packed in syrup; 2 small onions, halved; 4 small celery ribs with leaves, diced; 2 small carrots, diced

Preparation info

6 to 8
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 oven-ready leg of lamb (7½ to 8 pounds)
2 large garlic cloves, cut into quarters
1 tablespoon

Americas
United States
Main course
New York
Pie
Gluten-free

Method

Preheat oven to hot (400°F.).
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.
Place the lamb in a roasting pan and roa