Post by carnation037 on Jan 18, 2003 22:58:42 GMT -6
Glazed Roast Lamb With Rhubarb Salsa
Lamb:
1 leg of lamb (4-6 lbs) boned and rolled
3 tbls honey
1 tsp garlic salt
1/4 tsp ground pepper
2 tbls red wine vinegar
For glaze, combine honey, garlic salt, pepper, and vinegar. Place meat on
rack in roasting pan; brush with glaze mixture. Roast in 325°F oven for two
to four hours or until desired doneness (meat thermometer: 150°F for medium
rare or 160°F for medium), brushing occasionally with glaze mixture.
Rhubarb Salsa:
1 c. chopped onions
2/3 c. dark or golden raisins
1/2 c. honey
2 tbl red wine vinegar
4 tsp chopped jalapeno pepper
2 cloves garlic, minced
1/2 tsp ground cardamon
6 c. rhubarb (1-1/2 lbs)
Combine in a large saucepan and bring to a boil. 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
the roast lamb.
Lamb:
1 leg of lamb (4-6 lbs) boned and rolled
3 tbls honey
1 tsp garlic salt
1/4 tsp ground pepper
2 tbls red wine vinegar
For glaze, combine honey, garlic salt, pepper, and vinegar. Place meat on
rack in roasting pan; brush with glaze mixture. Roast in 325°F oven for two
to four hours or until desired doneness (meat thermometer: 150°F for medium
rare or 160°F for medium), brushing occasionally with glaze mixture.
Rhubarb Salsa:
1 c. chopped onions
2/3 c. dark or golden raisins
1/2 c. honey
2 tbl red wine vinegar
4 tsp chopped jalapeno pepper
2 cloves garlic, minced
1/2 tsp ground cardamon
6 c. rhubarb (1-1/2 lbs)
Combine in a large saucepan and bring to a boil. 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
the roast lamb.