Cherry Leg of Lamb

Cherry Leg of Lamb with Lentils

  •  Roast the lamb (here with a mustard glaze) and any bones.

    Roast the lamb (here with a mustard glaze) and any bones.

  •  The roasted bones are boiled to make the stock for the sauce.

    The roasted bones are boiled to make the stock for the sauce.

  •  Fresh cherries are pitted, cooked and seived.

    Fresh cherries are pitted, cooked and seived.

  •  Reduce the cherry compote until thick.

    Reduce the cherry compote until thick.

  •  Make your roux (flour and butter mixture).

    Make your roux (flour and butter mixture).

  •  Add stock to the roux bit by bit until you have a velvety texture. Add cherries and thin with stock as needed. Cooked down.

    Add stock to the roux bit by bit until you have a velvety texture. Add cherries and thin with stock as needed. Cooked down.

  •  Lentils cook in about 20 minutes. Here i am adding a little powdered vegetable bullion in place of salt.

    Lentils cook in about 20 minutes. Here i am adding a little powdered vegetable bullion in place of salt.

  •  Shred white cheddar cheese

    Shred white cheddar cheese

  •  Add the cheese to the slices, and broil.

    Add the cheese to the slices, and broil.

  •  Baked Apple with White Cheddar

    Baked Apple with White Cheddar

Lamb is the perfect excuse to go all out. Chances are it will be on a relatively rare occasion unless you herd sheep (and yes, I have heard of sheep [and herded them too]). A fresh cherry sauce adds another layer of luxury to an already sumptuous meal. The natural pepper notes of the lentils are ideal with lamb of any sort.

Click on the image to see the the step by step gallery.

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