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Lamb with Mint Salsa

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.
8 ServingsPrep: 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
© Taste of Home 2013

2 of 2

Lamb with Mint Salsa (continued)

Directions (continued)

  • 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).
Nutrition Facts: 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013