Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Leg of Spring Lamb
1 tb Vegetable oil
2 ts Dried mint
1 ts Lemon zest; grated
1 tb Butter
1 sm Onion; minced
3 c Rhubarb; chopped
2/3 c Granulated sugar
1/4 c Lemon juice; fresh
Salt
Pepper

Use fresh or frozen, short-cut, leg of lamb. If using frozen, thaw in
refrigerator overnight. Trim any excess fat from lamb and make several
slits in meaty side. Stir together oil, half the mint and half the
lemon zest. Rub all over leg, making sure it goes into the slits.
(Leg can be prepared to this point, covered and refrigerated for up
to one day) To make Rhubarb Mint Chutney, melt butter in large
skillet over medium heat; cook onion for 3 minutes or until soft. Add
rhubarb, sugar, lemon juice, remaining mint and remaining lemon zest.
Bring to boil stirring to dissolve sugar. Reduce heat and simmer,
uncovered, for 5 to 7 minutes or until thickened. Season to taste
with salt and pepper. (Chutney can be prepared, cooled, covered and
refrigerated for up to 2 days.) Place lamb on rack in shallow roast
pan; roast, uncovered, in 450F(230C) oven for 15 minutes. Reduce
temperature to 325F(160C) and continue roasting for about 1 hour and
15 minutes longer or until internal temperature is 130F(54C) to
140F(60C) on meat thermometer. Remove lamb and let rest for 15
minutes under tent on foil before carving. Accompany with Rhubarb
Mint Chutney to serve.

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