Title: Roast leg of lamb with rhubarb mint chutney
 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.