Roast leg of lamb with apricot-cherry glaze

MAKES 8 TO 12 SERVINGS

3 cups water or chicken broth, divided

1/4 cup dried tart cherries

1/4 cup red wine vinegar

2 tablespoons honey

1 cup (8 to 10) ripe apricots, pitted and cut into 1-inch chunks

2 tablespoons balsamic vinegar

Kosher salt and freshly cracked pepper

2 tablespoons Dijon mustard

1 small leg of lamb, boned if preferred (about 3 pounds)

Kosher salt and fresh cracked black pepper

½ cup extra virgin olive oil

8 sprigs fresh rosemary

8 cloves garlic, smashed

To prepare glaze, combine 1 cup water or broth with cherries and red wine vinegar and let stand for two hours. Drain cherries, reserve liquid and coarsely chop the cherries. In a pot, add all remaining ingredients except mustard and including the reserved cherry liquid. Cook over medium-low heat until reduced to a glaze consistency (about 45 to 60 minutes). Whisk in mustard and set aside.

Season lamb with salt and pepper and marinate with the rest of the ingredients for two hours.

When ready to roast, wipe off herbs and garlic from roasts, season lightly again with salt and pepper and place in a preheated 350-degree oven. Let cook for 45 minutes.

Pull out of oven and coat with glaze using a brush. Brush with glaze every 10 minutes until lamb is cooked to medium rare. Use an instant thermometer to register at 140 degrees in the thickest part of the meat. Remove and keep warm. Let meat rest for 15 minutes before carving into half-inch slices.

Serve with any remaining glaze on the side.

Suggestion: Serve alongside a salad of fresh young lettuce dressed in lemon juice and extra virgin olive oil and roasted market vegetables.

From Chef Kendal Duque, Sepia

Nutrition facts per serving: 425 calories, 25 g fat, 6 g saturated fat, 109 mg cholesterol, 13 g carbohydrates, 37 g protein, 248 mg sodium, 1 g fiber