Roast Lamb With Maple Glaze

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil, plus more
• oil, for potatoes
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme
• salt
• pepper
• 3 lbs lamb loin roast, center cut
• 2 tablespoons dijon mustard
• 2 tablespoons maple syrup
• 6 medium potatoes, about 1 1/2 lb
• 2 cups chopped rhubarb
• 1 small onion, diced
• 1 small apple, peeled and diced
• 1/4 cup brown sugar, packed
• 1/4 cup apple cider vinegar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dry mustard
• 1 pinch pepper

Recipe

• 1 combine 1 tablespoons oil, garlic, thyme and a pinch each salt and pepper; rub all over the lamb. cook roast on greased grill over indirect heat until internal temperature reaches 155f on meat thermometer, about 1 1/2 hours.
• 2 during the last 20 minutes of cooking, mix mustard with maple syrup and brush over roast. meanwhile scrub potatoes; cut into wedges; toss with more oil, salt and pepper. place in grill basket and cook over direct heat (beside roast) until tender, but crisp and golden, 30-40 minutes, shaking potatoes occasionally for even browning.
• 3 remove roast to carving board, cover with foil and let stand for 10-15 minutes before slicing.
• 4 rhubarb apple chutney:.
• 5 in a non-reactive saucepan, combine rhubarb, onion, apple, sugar, vinegar, cumin, salt, thyme, dry mustard, and pepper, bring to a boil over medium-high heat, stirring constantly.
• 6 reduce heat and simmer, uncovered, until rhubarb has softened but still has some texture, about 2 minutes. let cool. store in an airtight container, in refrigerator, for up to 2 weeks.
• 7 makes about 1 1/2 cups.