| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb | 8 | Servings | |
INGREDIENTS
| 1 | Leg of lamb (4-6 lbs) Boned and rolled | |
| 3 | tb | Honey |
| 1 | ts | Garlic salt |
| 1/4 | ts | Ground pepper |
| 2 | tb | Red wine vinegar |
| 1 | c | Chopped onions |
| 2/3 | c | Dark or golden raisins |
| 1/2 | c | Honey |
| 2 | tb | Red wine vinegar |
| 4 | ts | Chopped Jalapeno pepper |
| 2 | Cloves garlic, minced | |
| 1/2 | ts | Ground cardamon |
| 6 | c | Fresh or frozen sliced Rhubarb (1-1/2 lbs) |
INSTRUCTIONS
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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