Glazed Roast Lamb With Rhubarb Salsa

Ingredients

LAMB 1 leg of lamb (4-6 lbs) boned and rol, led 3 tbsp honey 1 tsp garlic salt 1/4 tsp ground pepper 2 tbsp red wine vinegar RHUBARB SALSA 1 cup chopped onions 2/3 cup dark or golden raisins 1/2 cup honey 2 tbsp red wine vinegar 4 tsp chopped jalapeno pepper 2 cloves garlic, minced 1/2 tsp ground cardamon 6 cup fresh or frozen sliced rhubarb (1-1, /2 lbs)	Advertisements

Preparation
 
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.

 

 
Servings: 8

 

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