Leg Of Lamb with Dried-Cherry Sauce

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Ingredients

  1. 6 ounces basil, leaves only (4 cups)
  2. 1/4 cup extra-virgin olive oil
  3. 1/4 cup coarsely ground black pepper
  4. One 6-pound boneless leg of lamb, trimmed of excess fat and tied
  5. 1 cup dried sour cherries (1/4 pound)
  6. Boiling water
  7. Kosher salt and freshly ground black pepper
  8. 1/2 cup dry red wine
  9. 1/4 cup balsamic vinegar
  10. 1 cup rich beef stock or veal demiglace (see Note)
  11. 1 tablespoon unsalted butter
  12. Caramelized Red Onions, for serving

Description

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