Glazed roast lamb with rhubarb salsa

8 servings

Ingredients

Quantity Ingredient
1 Leg of lamb (4-6 lbs) Boned and rolled
3 tablespoons Honey
1 cup Chopped onions
⅔ cup Dark or golden raisins
½ cup Honey
2 tablespoons Red wine vinegar
4 teaspoons Chopped Jalapeno pepper
1 teaspoon Garlic salt
¼ teaspoon Ground pepper
2 tablespoons Red wine vinegar
2 Cloves garlic, minced
½ teaspoon Ground cardamon
6 cups Fresh or frozen sliced Rhubarb (1-1/2 lbs)

Directions

LAMB

RHUBARB SALSA

LAMB: Combine the 3 tablespoons honey, garlic salt, pepper and 2 tablespoons

vinegar. Place meat on rack in roasting pan; brush with glaze mixture. Roast in 325 degree oven for two to four hours or until desired doneness (150

degrees for medium rare or 160 degrees for medium), brushing occasionally with glaze mixture.

RHUBARB SALSA: In a large saucepan, combine the onions,raisins,honey,vinegar,jalapeno pepper, garlic,and cardamom.

Stir in rhubarb. Bring to boiling; reduce heat and simmer, covered, for 10 minutes,

stirring as little as possible. Uncover and simmer for 5 minutes to reduce the liquid slightly. Stir only if necessary to prevent scortching. Set aside. serve at room temperature as accompaniment to sliced roast lamb. Refrigerate any leftovers.

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