Glazed Roast Lamb with Rhubarb Salsa
Submitted by seagull
Glazed roast leg of lamb with a honey-vinegar glaze and a tangy rhubarb salsa spiked with jalapeno, cardamom, and raisins. A spring roast with a uniquely tart, spiced fruit condiment.
YIELD
8 servingsPREP
30 minCOOK
4 hrsREADY
4Rhubarb and lamb is one of those spring pairings that feels almost predestined. Both hit their peak at the same time of year, and rhubarb’s sharp tartness cuts through lamb’s richness the way mint jelly wishes it could. This recipe brings them together with a honey-vinegar glazed leg of lamb and a chunky rhubarb salsa served at room temperature on the side.
The glaze is straightforward: honey, garlic salt, pepper, and red wine vinegar brushed over the roast throughout its long, slow cook. It caramelizes into a sticky, golden crust that gets more concentrated with each basting.
The rhubarb salsa is where this gets interesting. Onions, raisins, honey, red wine vinegar, jalapeño, garlic, and cardamom simmer with the rhubarb for just 15 minutes total. Stir as little as possible. You want the rhubarb to hold some shape, not dissolve into jam. The cardamom is the quiet star here, adding a floral warmth that bridges the tart rhubarb and sweet honey.
Chef Tips
- Stir the salsa as little as possible during cooking. Rhubarb breaks down quickly and over-stirring turns it into sauce
- Brush the lamb with the honey-vinegar glaze several times during roasting for a layered, sticky crust
- Serve the salsa at room temperature, not hot. The flavors are brightest when slightly cooled
- The salsa can be made a day ahead and refrigerated. Bring to room temperature before serving
Variations
- Add diced mango or strawberries to the rhubarb salsa for a sweeter, fruitier version
- Use a boneless lamb shoulder instead of leg for a more economical cut
- Swap cardamom for ground coriander in the salsa for a different aromatic note
Ingredients
Directions
LAMB: Combine the 3 tablespoons honey, garlic salt, pepper and 2 tablespoons vinegar.
Place meat on rack in roasting pan; brush with glaze mixture.
Roast in 325℉ (160℃) oven for two to four hours or until desired doneness (150 degrees for medium rare or 160 degrees for medium), brushing occasionally with glaze mixture.
RHUBARB SALSA: In a large saucepan, combine the onions, raisins, honey, vinegar, jalapeno 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 scortching.
Set aside.
serve at room temperature as accompaniment to sliced roast lamb.
Refrigerate any leftovers.
Comments
