| 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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