Categories: Lamb, Main dish 
      Yield: 8 servings 
  
      1    Leg of Spring Lamb 
      1 tb Vegetable oil 
      2 ts Dried mint 
      1 ts Lemon zest; grated 
      1 tb Butter 
      1 sm Onion; minced 
      3 c  Rhubarb; chopped 
    2/3 c  Granulated sugar 
    1/4 c  Lemon juice; fresh 
           Salt 
           Pepper 
  
  Use fresh or frozen, short-cut, leg of lamb. If using frozen, thaw in 
  refrigerator overnight. 
  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 the 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 450F(230C) 
  oven for 15 minutes. Reduce temperature to 325F(160C) and continue 
  roasting for about 1 hour and 15 minutes longer or until internal 
  temperature is 130F(54C) to 140F(60C) on meat thermometer. Remove lamb and 
  let rest for 15 minutes under tent on foil before carving. 
  Accompany with Rhubarb Mint Chutney to serve.