Recipe

Honeyed lamb with rhubarb salsa

A spicy rhubarb salsa teams beautifully with tender lamb chops in this mouth-watering dish.

Jun 30, 2009 2:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
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Ingredients

Honeyed lamb with rhubarb salsa
  • 2 lamb racks (12 cutlets), trimmed
  • 1/4 cup honey
  • freshly ground black pepper, to taste
Rhubarb salsa
  • 1 tablespoon oil
  • 2 cup trimmed, finely chopped rhubarb
  • 3/4 cup sultanas
  • 1 red onion, finely chopped
  • 2 chillies, chopped
  • 2 clove garlic, crushed
  • 1/4 cup honey
  • 2 teaspoon dijon mustard
  • 1/2 teaspoon ground cardamom
  • 1/4 cup coriander leaves (optional)

Method

Honeyed lamb with rhubarb salsa
  • 1
    Preheat oven to 200°C.
  • 2
    Place lamb in a baking pan and brush with honey. Season well with pepper, then bake for 20-30 minutes.
  • 3
    Meanwhile, to make rhubarb salsa, heat oil in a frying pan on high. Sauté rhubarb, sultanas, onion, chilli and garlic for 4-5 minutes or until rhubarb is just tender.
  • 4
    Stir in honey, mustard and cardamom. Cook, stirring, for 1-2 minutes. Remove from heat and stir through coriander, if using.
  • 5
    Serve lamb, warm or cold, with salsa, salad and potatoes, if you like.

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