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.