Roast Leg of Lamb with Rhubarb Mint Chutney
| Yield: | 8 Servings |
| Categories: | Main Dishes, Lamb |
| 1 | Leg of Spring Lamb | |
| 1 | tb | Vegetable oil |
| 2 | ts | Dried mint |
| 1 | ts | Lemon zest; grated |
| 1 | tb | Butter |
| 1 | sm | Onion; minced |
| 3 | c | Rhubarb; chopped |
| 2/3 | c | Granulated sugar |
| 1/4 | c | Lemon juice; fresh |
| Salt | ||
| Pepper |
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