Passover Lamb with Pickled Cherries

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. Meanwhile, Make the Lamb 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.