Lamb with Mint Salsa
Light & Tasty
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This flavorful entree is well-seasoned with an herb rub of basil, garlic, rosemary and thyme. Tender slices of meat are served with a refreshing salsa that will have eve non-lamb lovers licking their lips.
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 15 min. + marinating Bake: 20 min. + standing
Ingredients:
- 5 teaspoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon each dried basil, thyme and rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 racks of lamb (8 ribs each)
- MINT SALSA:
- 1 cup minced fresh mint
- 1 small cucumber, peeled, seeded and chopped
- 1/2 cup seeded chopped tomato
- 1/3 cup finely chopped onion
- 1/3 cup chopped sweet yellow pepper
- 1 jalapeno pepper, seeded and chopped
- 3 tablespoons lemon juice
- 2 tablespoons sugar
- 2 garlic cloves, minced
- 3/4 teaspoon ground ginger
- 1/4 teaspoon salt
Directions:
In a small bowl, combine the oil, garlic and seasonings. Rub over lamb. Place in a roasting pan; cover and refrigerate for 1 hour. In a bowl, combine the salsa ingredients; cover and refrigerate until serving.
Bake lamb, uncovered, at 425° for 20-30 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cover loosely with foil and let stand for 5-10 minutes before slicing. Serve with mint salsa. Yield: 8 servings (2 cups salsa).