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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
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

Printed from tasteofhome.com Nov 19, 2008

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Lamb with Mint Salsa cont.

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).