Herbed Leg of Lamb with Sweet Cherry Sauce

 Courtesy of Chef John Sarich from "Chef in the Vineyard, page 192"

Ingredients: 

FOR HERB MIXTURE

1/8 Cup extra virgin olive oil
6 cloves garlic, finely chopped
2 Tablespoons finely chopped Rosemary
2 Tablespoons finely chopped Italian Parsley
1 teaspoon freshly ground Black Pepper
1/8 Cup Merlot
Pinch of Sea-salt

FOR LAMB:

1 bone-in Leg of Lamb

FOR SWEET CHERRY SAUCE:

3 Tablespoons butter
3 large shallots, thinly sliced
1 Tablespoon flour
1 Cup beef or veal stock
1/3 Cup Syrah or Merlot
Sea-salt, to taste
1 teaspoon  grated fresh nutmeg
1 Cup pitted cherries  

TO PREPARE HERB MIXTURE:

Mix all ingredients in a small bowl.

TO PREPARE LAMB:

Preheat oven to 350°.  Make a small incision into the leg of lamb every 2 inches, about 1½ inches deep.   Stuff each incision with some of the herb mixture.  Rub remaining herb mixture and let stand 1 hour.  Bake on Rack for 1½ hours, or until medium-rare.

TO PREPARE SWEET CHERRY SAUCE:

Melt butter in a sauté pan over medium-low heat and slowly sauté shallots until soft.  Sprinkle in flour and stir to incorporate flour with shallots.  Add Stock, wine, rosemary, nutmeg and salt.  Bring to a simmer.  Add cherries and simmer until soft, about 5 minutes.