Title: Roast Leg of Lamb with Rhubarb Mint Chutney
Categories: Lamb Main
Yield: 8 Servings
| 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 |
Use fresh or frozen, short-cut, leg of lamb. If using frozen, thaw in
refrigerator overnight. Trim any excess fat from lamb and make several
slits in meaty side. Stir together oil, half the mint and half the lemon
zest. Rub all over leg, making sure it goes into the slits. (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. Add rhubarb, sugar, lemon juice,
remaining mint and remaining lemon zest. Bring to boil stirring to dissolve
sugar. Reduce heat and simmer, uncovered, for 5 to 7 minutes or until
thickened. Season to taste with salt and pepper. (Chutney can be prepared,
cooled, covered and refrigerated for up to 2 days.) Place lamb on rack in
shallow roast pan; roast, uncovered, in 450F(230C) oven for 15 minutes.
Reduce 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. Remove lamb and let rest for 15 minutes under tent on
foil before carving. Accompany with Rhubarb Mint Chutney to serve.