Cherry Rosemary Leg of Lamb

Name: Cherry Rosemary Leg of Lamb
Prep time: 1 h
Cook time: 3 h
Yield: Serves 2 - 4
Ingredients: 2 lbs. leg of lamb (bone in); 1 sprig fresh rosemary, chopped; [[[For the rub:]]]; 2 tsp ground cinnamon; 1 tsp chili powder; 1 tsp onion powder; 1 tsp cumin; 1 tsp salt; 1/2 tsp ground cardamom; 1/2 tsp white pepper; 1/2 tsp garlic powder; 1 24 oz jug of orange juice; [[[For the sauce:]]]; 2 1/2 Tbsp brown sugar; 1/2 large red onion, sliced; 1 large garlic clove, roughly chopped; 1 cup mushrooms, sliced; 3/4 cup [[Chukar® Cherry Chipotle Grilling Sauce]]; zest of 1 orange; 1 sprig of rosemary; juice of 1 lime; 2 Tbsp orange juice; 1/2 cup merlot wine; 1/2 cup [[Chukar® Organic Tart Cherries]]

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1 hour

Serves 2 - 4

Ingredients

2 lbs. leg of lamb (bone in)
2 1/2 Tbsp brown sugar
1/2 cup merlot wine
2 Tbsp orange juice
juice of 1 lime
1 sprig of rosemary
zest of 1 orange
3/4 cup Chukar® Cherry Chipotle Grilling Sauce
1 cup mushrooms, sliced
1 large garlic clove, roughly chopped
1/2 large red onion, sliced
For the sauce:
1 sprig fresh rosemary, chopped
1 24 oz jug of orange juice
1/2 tsp garlic powder
1/2 tsp white pepper
1/2 tsp ground cardamom
1 tsp salt
1 tsp cumin
1 tsp onion powder
1 tsp chili powder
2 tsp ground cinnamon
For the rub:
1/2 cup Chukar® Organic Tart Cherries

Directions

Place lamb in a large bowl and cover completely with orange juice. Let marinate for 2 hours to tenderize meat.
In a small bowl mix together spices and sugar. Remove lamb from orange juice and rub spices onto the surface of the lamb, coating it evenly. Wrap lamb in aluminum foil and cook for 2-3 hours on the grill, set to low heat or until internal temperature reaches 145 degrees F (medium well).
While lamb is cooking, heat a large skillet over medium heat. Sauté onions, mushrooms, and garlic in butter until brown and soft. Stir in orange zest, rosemary, orange juice, and lime juice with a pinch of salt and let cook covered for 1-2 minutes. Add Chukar® Cherry Chipotle Grilling Sauce and let simmer for 4 minutes.
Remove sauce from pan and set aside. Deglaze pan with Merlot wine and add Chukar® Organic Tart Cherries. Let simmer uncovered until cherries become plump and alcohol cooks out, about 5 minutes. Add reserved sauce to wine and cherry mix and stir well. Let simmer 2 additional minutes and remove from heat.
Remove lamb from foil and make three incisions to the top of the leg. Place on a platter and let lamb rest ten minutes in a foil tent. Pour sauce over top of lamb and serve.
Time saver tips:
Soak lamb in orange juice the night before you are planning to cook it. Rub in spices and wrap tightly in plastic wrap until you're ready to roast it the next day.
Pre-chop onions, garlic, and mushrooms, and place in a plastic zip lock bag in the refrigerator for easy prep the day you're planning on cooking your lamb.