Passover Lamb with Pickled Cherries
- ACTIVE: 45 MIN
- TOTAL TIME: 2 HRS 15 MIN
- SERVINGS: 4 to 6
Andrew Zimmern dresses simple roast leg of lamb with a tangy, bright side of pickled cherries.
- 1 cup apple cider vinegar
- 1 cup packed light brown sugar
- 1 cup water
- One 2-inch piece fresh ginger, peeled and thinly sliced
- 6 garlic cloves, crushed
- 1 jalapeño, thinly sliced crosswise
- 1 tablespoon mustard seeds
- 1 small cinnamon stick
- 1 star anise pod
- 1 bay leaf
- 1 pound Bing cherries, pitted
- 1/4 cup extra-virgin olive oil
- 2 tablespoons minced garlic
- 2 tablespoons minced rosemary
- 2 tablespoons minced thyme
- One 4 1/2-pound semi-boneless leg of lamb, at room temperature (shank end; hip bone removed)
- Kosher salt
- MAKE THE CHERRIES In a medium saucepan, combine all of the ingredients except the cherries and bring to a boil, stirring to dissolve the sugar. Let cool completely, then add the cherries and let stand at room temperature for at least 1 hour and up to 3 hours. Drain the cherries and transfer to a bowl; discard the brine.
- MEANWHILE, MAKE THE LAMB Preheat the oven to 400° and set a rack on a baking sheet. In a small bowl, whisk the olive oil with the garlic, rosemary and thyme. Season the lamb generously with salt and pepper. Rub the garlic-herb oil all over the lamb and transfer it to the rack.
- Roast the lamb for about 1 hour and 20 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 130°. Transfer the lamb to a carving board and let rest for 30 minutes. Carve the lamb and serve with the pickled cherries.