Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------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.

Browse by categories