Recipe - Glazed Roast Lamb With Rhubarb Salsa

LAMB
1 Leg of lamb (46 lbs) Boned
and rolled
3 tablespoon Honey
1 teaspoon Garlic salt
One fourth teaspoon Ground pepper
2 tablespoon Red wine vinegar

RHUBARB SALSA
1 cup Chopped onions
2/3 cup Dark or golden raisins
One half cup Honey
2 tablespoon Red wine vinegar
4 teaspoon Chopped Jalapeno pepper
2 Cloves garlic, minced
One half teaspoon Ground cardamon
6 cup Fresh or frozen cut or sliced up
Rhubarb (1One half lbs)

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 degree 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 cut or sliced up roast lamb. Refrigerate any leftovers.