🫙 From the Spice Rack
Roast Leg Of Lamb with Rhubarb Mint Chutney
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
maineasy
Ingredients8 items
Ingredients
- 1leg of spring lamb
- 1tb vegetable oil
- 2ts dried mint
- 1ts lemon zest; grated
- 1tb butter
- 1sm onion; minced
- 3c rhubarb; chopped
- 2/3c granulated sugar
Directions
- 1
1 Leg of Spring Lamb 1 tb Vegetable oil 2 ts Dried mint 1 ts Lemon zest
- 2
grated 1 tb Butter 1 sm Onion
- 3
minced 3 c Rhubarb
- 4
chopped 2/3 c Granulated sugar 1/4 c Lemon juice
- 5
fresh Salt Pepper Use fresh or frozen, short-cut, leg of lamb
- 6
If using frozen, thaw in refrigerator overnight
- 7
Trim any excess fat from lamb and make several slits in meaty side
- 8
Stir together oil, half the mint and half the lemon zest