roast lamb recipe that i shall make for my boyfran someday
ROAST LEG OF LAMB WITH RHUBARB MINT CHUTNEY
Two of spring’s best flavors combine in a refreshing sauce for a succulent leg of lamb A great choice for the Easter Holiday.
Makes 6 to 8 servings.
1 New Zealand Spring Lamb short cut leg* 1 tbsp. vegetable oil 2 tsp. Dried mint 1 tsp. grated lemon zest 1 tbsp. butter 1 small onion, minced 3 cups chopped rhubarb 2/3 cup granulated sugar 1/3 cup fresh lemon juice Salt and pepper
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 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 450°F (230°C) oven for 15 minutes.
Reduce temperature to 325°F (160°C) and continue roasting for about 1 hour and 15 minutes longer or until internal temperature is 130°F (54°C) to 140°F (60°C) on meat thermometer.
Remove lamb and let rest for 15 minutes under tent of foil before carving.
Accompany with rhubarb Mint Chutney to serve.
*Use fresh or frozen leg. If using frozen, thaw in refrigerator overnight.