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Glazed Roast Lamb w/ Rhubarb Salsa




List of Ingredients



• 1 leg of lamb (4 to 6 pounds)
  
• 3 tablespoons honey
  
• 1 teaspoon garlic salt
  
• 1/4 teaspoon ground pepper
  
• 2 tablespoon red wine vinegar
  
• Salsa
  
• 1 cup chopped onion
  
• 2/3 cup raisins
  
• 1/2 cup honey
  
• 2 tablespoon red wine vinegar
  
• 3 to 4 tablespoon chopped jalapeno
  
• 2 cloves garlic, minced
  
• 1/2 teaspoon ground cardamom
  
• 6 cups fresh or frozen sliced rhubarb ( 1 1/2 pounds)
  






Instructions



1. Lamb: Combine the 3 tablespoon honey, garlic salt, pepper and 2 tablespoons vinegar.
   
2. Place meat on rack in roasting pan; brush with glaze mixture. Roast at 325 degrees F. for 2 to 4 hours, depending upon size and desired doneness, 150 degrees for medium. Brush occasionally with glaze mixture.
   
3. Salsa: In large saucepan, combine the onion, raisins, honey, vinegar, jalapeno, garlic and cardamom. Stir in rhubarb.
   
4. Bring to boiling; reduce heat and simmer, covered, for 10 minutes, stirring as little as possible.
   
5. Uncover and simmer for five minutes to reduce the liquid to slightly. Stir only if necessary to prevent scorching. Set aside.
   
6. Serve at room temperature as accompaniment to sliced roast lamb. Refrigerate leftovers.