Looking for a flavorful and healthy dinner option? Try this delicious glazed roast lamb recipe with rhubarb salsa! This dish is perfect for a family gathering or a special occasion. Here's how to make it:
Ingredients (Serves 4-6)
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For the Lamb:
* 1 (3-4 lb.) boneless lamb leg
* Salt and pepper, to taste
* 2 tbsp. olive oil
* 2 cloves garlic, minced
* 1 tbsp. rosemary, dried
* 1/4 cup honey
* 1/4 cup red wine vinegar
For the Rhubarb Salsa:
* 1 pound fresh rhubarb
* 1 red onion, diced
* 2 garlic cloves, minced
* 2 tbsp. chopped fresh parsley
* 2 tbsp. chopped fresh mint
* 2 tbsp. fresh lemon juice
* Salt and pepper, to taste
Instructions
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1. Preheat your oven to 400°F (200°C).
2. Season the lamb leg with salt and pepper on both sides.
3. Heat the olive oil in a large oven-safe skillet over medium heat. Add the garlic and rosemary and cook for 1 minute, stirring frequently.
4. Add the lamb leg to the skillet and cook on all sides until browned, about 5 minutes per side. Remove the skillet from heat.
5. In a small bowl, whisk together the honey and red wine vinegar. Brush this mixture over the lamb leg, making sure it is evenly coated.
6. Cover the skillet with aluminum foil and transfer it to the preheated oven. Roast the lamb for about 45 minutes per pound, or until an internal thermometer inserted into the thickest part of the leg reads 145°F (63°C).
7. While the lamb is roasting, make the rhubarb salsa. In a large bowl, combine the diced rhubarb, red onion, garlic, parsley, mint, and lemon juice. Season with salt and pepper to taste.
8. Once the lamb is done, remove it from the oven and let it rest for 10-15 minutes before slicing.
9. Serve the lamb with the rhubarb salsa on top. Enjoy!
This recipe can be easily adapted to suit your taste preferences or dietary restrictions. Simply substitute honey with maple syrup for a vegan option, or add some diced tomatoes for an extra burst of flavor. You can also serve this dish with roasted vegetables or a fresh salad for a complete meal.