Stuffed Roasted Leg of Lamb with cherry/port sauce

Begin with a boned leg of lamb (5 -6 lbs butterflied) Marinate 24 hours in a marinade of your choice. I used McCormick's "Zesty." (two packages)

Remove from marinade.

Stuff with prepared stuffing:
Saute 2 thinly sliced yellow onions in 3 tablespoons of olive oil. Add 5 garlic cloves finely minced. Do not brown this mixture - cook slowly over lower flame until translucent. Add about 1/2 cup seasoned bread crumbs and toss together. Add 1/3 cup grated good quality Parmesan cheese. Let this mixture cool before stuffing the leg of lamb.

Spread out the butterflied leg of lamb. Fill with mixture, roll and tie in several places. Lift into roasting pan. Add about 1/2 cup chicken broth to the roasting pan while it cooks. Add more if the liquid evaporates.

Preheat over to 375 degrees F. Cook for about 1 hour 20 minutes, or until 140 degrees F. It will continue to cook as it rests - at least for 20 minutes. (cover with foil as it rests)

Prepare the sauce:
one jar of sour cherry preserves
stir in about a 1/2 cup of quality port - tawny preferred
dissolve 2 teaspoons of cornstarch in a bit more port.
Stir into preserves and port and then cook over low heat until thickened.

You can add the de-fatted juices from the leg of lamb after it has cooked. Reheat.

*all quantities are approximated as I cook "off the top of my head."

Remember to always have fun when you cook; sip some wine, it opens up your creativity.