Rhubarbecue Lamb

 

1pound boneless Garden of Eden stew lamb

1 head garlic, cloves peeled (optional)

1" piece fresh ginger, peeled

3Tbsp soy sauce (or miso)

3Tbsp honey (or sorghum)

1/2 lb rhubarb

2 whole cloves

5 whole peppercorns

1/4 tsp red pepper

red wine (optional)

 

Serves 4.  Puree everything except lamb and garlic, simmer over low heat while sauteeing lamb.  To sautee lamb, salt and pepper lamb then cook over medium low heat (with garlic if using) until browned on all sides.  Rhubarb varies in tartness depending on variety and time of year so taste sauce, adjust sweetness with additional honey (sorghum) if needed.   Combine lamb and sauce, simmer 5-10 minutes.  For crockpot preparation, just throw everything in the crockpot with water (or wine)  to cover and cook until lamb is tender and rhubarb is basically dissolved; time will depend crockpot, consult the book that came with it or go by experience. For rhubarb lovers, add additional chopped rhubarb after combining sauce and lamb!

 

   Don't miss the chance to make this the next time you need a super impressive dish: http://www.lerelaisrestaurant.com/MarinatedAndGrilledLambLoin.cfm