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LEMON-HERB LAMB ROAST
For cooking convenience, purchase a
leg of lamb equipped with Volk's Pop-Up® Timer.
Serving
Size: 8
Ingredients
|
4-6 |
lb. |
leg of lamb; boned and rolled |
|
3 |
tbsp. |
honey |
|
1 |
tsp. |
garlic salt |
|
1/4 |
tsp. |
ground pepper |
|
2 |
tbsp. |
red wine vinegar |
|
1 |
cup |
chopped onions |
|
2/3 |
cup |
dark or golden raisins |
|
1/2 |
cup |
honey |
|
2 |
tbsp. |
red wine vinegar |
|
4 |
tsp. |
chopped jalapeño pepper |
|
2 |
ea. |
garlic cloves; minced |
|
1/2 |
tsp. |
ground cardamom |
|
6 |
cup |
rhubarb; fresh or frozen sliced (1 1/2 lb.) |
Steps for Preparation
LAMB:
- Combine 3-tbsp. honey, garlic salt, pepper, and 2-tbsp. vinegar.
- Place meat on rack in roasting pan, making sure the Pop-Up® Timer is visible on top.
- Brush with glaze mixture.
- Roast in 325°F oven for 2 to 4 hours, until the button-head of the Pop-Up® Timer pops up.
- Brush occasionally with glaze mixture.
- In a large saucepan, combine the onions, raisins, honey, vinegar, jalapeño pepper, garlic, and cardamom.
- Stir in rhubarb. Bring to boil; reduce heat and simmer covered for 10 minutes. Stir as little as possible.
- Uncover and simmer for 5 minute to reduce liquid. Stir only if necessary to reduce scorching. Set aside.
- Serve at room temperature as accompaniment to sliced roast lamb.
- Refrigerate any leftovers.
RHUBARB SALSA: