| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb |
8 |
Servings |
INGREDIENTS
| 1 |
|
Leg of lamb, 4-6 lbs Boned |
|
|
and rolled |
| 3 |
T |
Honey |
| 1 |
t |
Garlic salt |
| 1/4 |
t |
Ground pepper |
| 2 |
T |
Red wine vinegar |
| 1 |
c |
Chopped onions |
| 2/3 |
c |
Dark or golden raisins |
| 1/2 |
c |
Honey |
| 2 |
T |
Red wine vinegar |
| 4 |
t |
Chopped Jalapeno pepper |
| 2 |
|
Cloves garlic, minced |
| 1/2 |
t |
Ground cardamon |
| 6 |
c |
Fresh or frozen sliced |
|
|
Rhubarb 1-1/2 lbs |
INSTRUCTIONS
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.
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”