Lamb with Mint Salsa
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
|
PREP |
15 min. |
COOK
|
20 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 5 teaspoons Crisco® Light 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).