From: Kendal Duque, Sepia, Chicago. Yield: 8-12 servings. 1 small leg of lamb, deboned if preferred ½ cup extra virgin olive oil 8 sprigs fresh rosemary 8 cloves garlic, smashed to taste, kosher salt and fresh cracked black pepper Glaze: 3 cups water or chicken broth ¼ cup dried tart cherries ¼ cup red wine vinegar 2 Tbsp. honey 1 cup ripe apricots, pitted and cut into 1-inch chunks 2 Tbsp. balsamic vinegar to taste, kosher salt and fresh cracked black pepper, to taste 2 Tbsp. ...

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