Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------LAMB---------------------------------
1 Leg of lamb (4-6 lbs) Boned 1 ts Garlic salt
-and rolled 1/4 ts Ground pepper
3 tb Honey 2 tb Red wine vinegar

-----------------------RHUBARB SALSA----------------------------
1 c Chopped onions 2 Cloves garlic, minced
2/3 c Dark or golden raisins 1/2 ts Ground cardamon
1/2 c Honey 6 c Fresh or frozen sliced
2 tb Red wine vinegar -Rhubarb (1-1/2 lbs)
4 ts Chopped Jalapeno pepper

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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