Glazed Roast Lamb with Rhubarb Salsa  
Posted by:  jack Tue, 29 Jun 2004, at 8:55 a.m.


Ingredients:
1 leg of lamb (4-6 pounds) boned and rolled
3 tablespoons honey
1 teaspoon garlic salt
1/4 teaspoon ground pepper
2 tablespoons red wine vinegar
Rhubarb Salsa:
1 cup chopped onions
2/3 cup dark or golden raisins
1/2 cup honey
2 tablespoons red wine vinegar
4 teaspoons chopped jalapeño pepper
2 cloves garlic, minced
1/2 teaspoon ground cardamom
6 cups fresh or frozen sliced rhubarb (1-1/2 pounds)


Directions:
Combine the honey, garlic salt, pepper and vinegar. Place meat on rack in roasting pan; brush with glaze mixture. Roast in 325°F oven for two hours or until desired doneness (150°F for medium rare or 160° for medium), brushing occasionally with glaze mixture.

Rhubarb Salsa:

In a large saucepan, combine the onions, raisins, honey, vinegar, jalapeño 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 scorching. Set aside. Serve at room temperature as accompaniment to sliced roast lamb. Refrigerate any leftovers.