Glazed Roast Lamb with Rhubarb Salsa

• 1 Leg leg of lamb (4-6 lbs) boned and rolled
• 3 tablespoons honey
• 1 teaspoon garlic salt
• 1/4 teaspoon black pepper ground
• 2 tablespoons red wine vinegar
• 1 cup onions chopped
• 23 cup raisins, seedless dark or golden
• 1/2 cup honey
• 2 tablespoons red wine vinegar
• 4 teaspoons jalapeno pepper chopped
• 2 cloves garlic peeled and minced
• 1/2 teaspoon cardamom seeds
• 6 cups rhubarb frozen or fresh, sliced

1. LAMB: Combine the 3 tablespoons honey, garlic salt, pepper and 2 tablespoons vinegar.
2. Place meat on rack in roasting pan; brush with glaze mixture.
3. Roast in 325F (160C) 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.
4. RHUBARB SALSA: In a large saucepan, combine the onions, raisins, honey, vinegar, jalapeno pepper, garlic, and cardamom.
5. Stir in rhubarb.
6. Bring to boiling; reduce heat and simmer, covered, for 10 minutes, stirring as little as possible.
7. Uncover and simmer for 5 minutes to reduce the liquid slightly.
8. Stir only if necessary to prevent scortching.
9. Set aside.
10. serve at room temperature as accompaniment to sliced roast lamb.
11. Refrigerate any leftovers.

lamb, honey, garlic salt, black pepper, red wine vinegar, onions, raisins, honey, red wine vinegar, jalapeno pepper, garlic, cardamom seeds, rhubarb

Taken from recipeland.com/recipe/v/glazed-roast-lamb-rhubarb-salsa-38801 (may not work)