Glazed Roast Lamb with Rhubarb Salsa Recipe

Name: Glazed Roast Lamb with Rhubarb Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ⅔ 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

Servings: persons

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
⅔ 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.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Leg leg of lamb (4-6 lbs) boned and rolled, 3 tablespoons honey, 1 teaspoon garlic salt, 1/4 teaspoon black pepper ground, and more.

Yes, Glazed Roast Lamb with Rhubarb Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Glazed Roast Lamb with Rhubarb Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions