Lamb with Mint Salsa 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lamb with Mint Salsa cont. 3 tablespoons lemon juice 2 tablespoons sugar 2 garlic cloves, minced 3/4 teaspoon ground ginger 1/4 teaspoon salt 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, Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Lamb with Mint Salsa 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