Rhubarb Lamb Loin

Total Time: 2 hrs 5 mins Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 10
• 1 (3 lb) lamb loin roast, boneless and rolled
• 1 garlic clove, cut into 8 to 10 slivers
• 1 teaspoon dried rosemary, crushed
• 4 stalks rhubarb, sliced (about 2 cups)
• 1/4 cup honey, plus
• 2 tablespoons honey
• 1/4 cup cider vinegar
• 6 whole cloves
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 2 -3 drops red food coloring (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 place lamb roast in roasting pan.
• 3 cut 8 to 10 slits in surface of lamb and insert garlic slivers.
• 4 rub entire surface of roast with rosemary.
• 5 roast 1 hour.
• 6 meanwhile, combine remaining ingredients in small, heavy saucepan.
• 7 bring to a boil over high heat.
• 8 reduce heat to low.
• 9 simmer 10 minutes.
• 10 remove and discard whole cloves.
• 11 pour rhubarb sauce over lamb; continue to roast, basting often, for about 45 minutes or until roast reaches an internal; temperature of 155°.
• 12 let stand 10 minutes to allow internal temperature to rise to 160°.
• 13 carve into thin slices.
• 14 heat rhubarb sauce remaining in roasting pan; serve with lamb.