Roast Leg of Lamb with Apricot-Cherry Glaze

Roast Leg of Lamb with Apricot-Cherry Glaze

From: Kendal Duque, Sepia, Chicago. Yield: 8-12 servings.

1 small leg of lamb, deboned if preferred

½ cup extra virgin olive oil

8 sprigs fresh rosemary

8 cloves garlic, smashed

to taste, kosher salt and fresh cracked black pepper

Glaze:

3 cups water or chicken broth

¼ cup dried tart cherries

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