Glazed Roast Lamb with Rhubarb Salsa
Yield
8 servingsPrep
30 minCook
4 hrsReady
4Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| lamb | |||
| 1 | Leg |
leg of lamb
(4-6 lbs) boned and rolled |
*
|
| 3 | tablespoons |
honey
|
|
| 1 | teaspoon |
garlic salt
|
|
| ¼ | teaspoon |
black pepper
ground |
|
| 2 | tablespoons |
red wine vinegar
|
|
| Rhubarb salsa | |||
| 1 | cup |
onions
chopped |
|
| ⅔ | cup |
raisins, seedless
dark or golden |
|
| ½ | cup |
honey
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| 4 | teaspoons |
jalapeño pepper
chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
| ½ | teaspoon |
cardamom seeds
|
|
| 6 | cups |
rhubarb
frozen or fresh, sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| lamb | |||
| 1 | Leg |
leg of lamb
(4-6 lbs) boned and rolled |
*
|
| 45 | ml |
honey
|
|
| 5 | ml |
garlic salt
|
|
| 1.3 | ml |
black pepper
ground |
|
| 3E+1 | ml |
red wine vinegar
|
|
| Rhubarb salsa | |||
| 237 | ml |
onions
chopped |
|
| 158 | ml |
raisins, seedless
dark or golden |
|
| 118 | ml |
honey
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 2E+1 | ml |
jalapeño pepper
chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 2.5 | ml |
cardamom seeds
|
|
| 1.4 | l |
rhubarb
frozen or fresh, sliced |
*
|
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.
