Glazed Roast Lamb with Rhubarb Salsa

Directions

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℉ (160℃) 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.