-pound boneless, butt-end leg of lamb, trimmed of visible fat
teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme or 1 teaspoon dried
cup Port wine or red wine
cup dried cherries
cup cherry juice
cup reduced-sodium chicken broth
2 tablespoons water
1 teaspoon reduced-sodium soy sauce, or more to taste
Heat the oven to 400 degrees.
Use the salt and pepper to season all sides of the lamb.
In a large, ovenproof skillet over medium, heat the oil. Add the lamb and cook until well browned on all sides, about 3 to 4 minutes per side. Place the skillet in the oven and roast the lamb for 20-25 minutes, or until an instant thermometer inserted at the thickest part registers 145 degrees (for medium-rare). Transfer the lamb to a carving board and tent with foil to keep warm.
Return the skillet to the stovetop over medium. Add the garlic and thyme and stir until fragrant, about 1 minute. Add the wine, scraping up the browned bits at the bottom of the pan. Stir in the cherries, cherry juice and chicken broth, then bring to a simmer.
In a small bowl, stir together the cornstarch and water. Whisk into the cherry sauce and stir until thickened. Stir in the soy sauce, adding more to taste, if desired.
Slice the lamb and transfer to a serving platter. Serve with the sauce.
@Recipe nutrition:Nutrition values per serving: 355 calories, 12 g fat (4 g saturated), 16 g carbohydrates, 3 g fiber, 40 g protein, 121 mg cholesterol 383 mg sodium.