Glazed roast lamb with rhubarb salsa Recipe

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Glazed roast lamb with rhubarb salsa

Artist:	_	Yield:	8
Categories:	Central American, Glaze, Lamb & Mutton, Mexican, North American, South American	Rating:	0
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Ingredients:

		LAMB
1		Leg of lamb (4-6 lbs) Boned
		-and rolled
3	tbsp	Honey
1	tsp	Garlic salt
1/4	tsp	Ground pepper
2	tbsp	Red wine vinegar
		RHUBARB SALSA
1	cup	Chopped onions
2/3	cup	Dark or golden raisins
1/2	cup	Honey
2	tbsp	Red wine vinegar
4	tsp	Chopped Jalapeno pepper
2		Cloves garlic, minced
1/2	tsp	Ground cardamon
6	cup	Fresh or frozen sliced
		-Rhubarb (1-?lbs)

Procedures:

1	Lamb: combine the 3 tablespoons honey, garlic salt, pepper and 2 tablespoons vinegar.
2	Place meat on rack in roasting pan; brush with glaze mixture.
3	Roast in 325 degree oven for two to four hours or until desired doneness (150 °F for medium rare or 160 °F for medium), brushing occasionally with glaze mixture.
4	Rhubarb salsa: in a large saucepan, combine the onions,raisins,honey,vinegar,jalapeno pepper, garlic,and cardamom.
5	Stir in rhubarb.
6	Bring to boiling; reduce heat and simmer, covered, for 10 minutes, stirring as little as possible.
7	Uncover and simmer for 5 minutes to reduce the liquid slightly.
8	Stir only if necessary to prevent scortching.
9	Set aside.
10	Serve at room temperature as accompaniment to sliced roast lamb.
11	Refrigerate any leftovers