---------- Recipe via Meal-Master (tm) v8.02
  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
   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.