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Lamb with Mint Salsa Recipe

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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.

This recipe is:

Healthy

Diabetic Friendly

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Lamb with Mint Salsa Recipe

Prep: 15 min. + marinating Bake: 20 min. + standing

Yield: 8 Servings

15 20 35

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).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Analysis: One serving (2 ribs with 1/4 cup salsa) equals 191 calories, 9 g fat (3 g saturated fat), 60 mg cholesterol, 278 mg sodium, 7 g carbohydrate, 1 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

Originally published as Lamb with Mint Salsa in Light & Tasty April/May 2002, p22

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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