Glazed Roast Lamb with Rhubarb Salsa

Title:
Glazed Roast Lamb with Rhubarb Salsa

Yield:
8 Servings

Categories:
Lamb




Ingredients:




------------------------------------LAMB------------------------------------


     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





-------------------------------RHUBARB
SALSA-------------------------------


     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)





 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.