Categories: Lamb 
      Yield: 8 servings 
  
------------------------------------LAMB------------------------------------ 
      1    Leg of lamb (4-6 lbs) Boned 
           -and rolled 
      3 tb Honey 
      1 ts Garlic salt 
    1/4 ts Ground pepper 
      2 tb Red wine vinegar 
 
-------------------------------RHUBARB SALSA------------------------------- 
      1 c  Chopped onions 
    2/3 c  Dark or golden raisins 
    1/2 c  Honey 
      2 tb Red wine vinegar 
      4 ts Chopped Jalapeno pepper 
      2    Cloves garlic, minced 
    1/2 ts Ground cardamon 
      6 c  Fresh or frozen sliced 
           -Rhubarb (1-1/2 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 sliced roast lamb. 
  Refrigerate any leftovers.