SPICED LAMB WITH RHUBARB CHUTNEY

Seasoning Rub: Blend together cumin, garlic powder, paprika, salt, ginger and cayenne in small bowl; set aside.

Rhubarb Chutney: Combine onion, red pepper, sugar, vinegar, ginger, garlic, salt and cayenne in heavy saucepan set over medium heat. Bring to a boil; reduce heat to medium-low and simmer, covered, for 8 minutes. Uncover, stir in rhubarb and raisins, if using, and increase heat to medium-high. Return to a boil and cook, stirring often, for 2 minutes or until rhubarb is softened but still has some shape. (Mixture may seem runny but will thicken as it cools.) Cool to room temperature. Stir in parsley, if using.

Lightly score lamb all over with sharp knife. Rub with Seasoning Rub, working it into the meat. Brush with oil. Place on rack in roasting pan; let stand for 10 minutes.

Roast lamb in preheated 450°F oven for 15 minutes; reduce oven temperature to 300°F and roast for an additional 60 to 75 minutes or until the internal temperature reads 145°F for medium- rare (or continue to cook to preferred doneness). Brush with honey to glaze immediately after removing from oven. Let rest for 20 minutes before carving around the bone and across the grain. Serve with Rhubarb Chutney.