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Roast leg of lamb with rhubarb mint chutney
Artist: _
Categories: Entrees, Herbs & Spices, Lamb & Mutton, Mint
Yield: 8
Rating: 0
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Ingredients:
1 Leg of Spring Lamb
1 tbspVegetable oil
2 tspDried mint
1 tspLemon zest, grated
1 tbspButter
1 smallOnion, minced
3 cupRhubarb, chopped
2/3 cupGranulated sugar
1/4 cupLemon juice, fresh
Salt
Pepper
Procedures:
1Use fresh or frozen, short-cut, leg of lamb.
2If using frozen, thaw in refrigerator overnight.
3Trim any excess fat from lamb and make several slits in meaty side.
4Stir together oil, half the mint and half the lemon zest.
5Rub all over leg, making sure it goes into the slits.
6(leg can be prepared to this point, covered and refrigerated for up to one day) to make rhubarb mint chutney, melt butter in large skillet over medium heat; cook onion for 3 minutes or until soft.
7Add rhubarb, sugar, lemon juice, remaining mint and remaining lemon zest.
8Bring to boil stirring to dissolve sugar.
9Reduce heat and simmer, uncovered, for 5 to 7 minutes or until thickened.
10Season to taste with salt and pepper.
11(chutney can be prepared, cooled, covered and refrigerated for up to 2 days).
12Place lamb on rack in shallow roast pan; roast, uncovered, in 450f(230c) oven for 15 minutes.
13Reduce temperature to 325f(160c) and continue roasting for about 1 hour and 15 minutes longer or until internal temperature is 130f(54c) to 140f(60c) on meat thermometer.
14Remove lamb and let rest for 15 minutes under tent on foil before carving.
15Accompany with rhubarb mint chutney to serve
 
 
 
 

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