Glazed Roast Lamb with Rhubarb Salsa
| Yield: | 8 Servings |
| Categories: | Lamb |
| LAMB | ||
| 1 | Leg of lamb (4-6 lbs) Boned and rolled | |
| 3 | tb | Honey |
| 1 | ts | Garlic salt |
| 1/4 | ts | Ground pepper |
| 2 | tb | Red wine vinegar |
| RHUBARB SALSA | ||
| 1 | c | Chopped onions |
| 2/3 | c | Dark or golden raisins |
| 1/2 | c | Honey |
| 2 | tb | Red wine vinegar |
| 4 | ts | Chopped Jalapeno pepper |
| 2 | Cloves garlic, minced | |
| 1/2 | ts | Ground cardamon |
| 6 | c | Fresh or frozen sliced Rhubarb (1-1/2 lbs) |
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