Nutrition Facts

  • One serving:
  • (2 ribs with 1/4 cup salsa)
  • Calories:
  • 191
  • Fat:
  • 9 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 60 mg
  • Sodium:
  • 278 mg
  • Carbohydrate:
  • 7 g
  • Fiber:
  • 1 g
  • Protein:
  • 20 g
  • Diabetic Exch:
  • 3 lean meat, 1 vegetable.

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).

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008