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Tender Lamb with Mint Salsa

 Tender Lamb with Mint Salsa
Tender slices of meat are served with a refreshing salsa that will have guests licking their lips.
4 ServingsPrep: 15 min. + marinating Bake: 20 min.

Ingredients

  • 1 tablespoon plus 2 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 (1 to 1-1/2 pounds each)
  • 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 375° for 30-35 minutes or until meat

2 of 2

Tender Lamb with Mint Salsa (continued)

Directions (continued)

  • reaches desired doneness (for medium-rare, a meat thermometer should
  • read 145°; medium, 160°; well-done, 170°). Remove from
  • the oven and cover loosely with foil. Let stand for 5-10 minutes
  • before slicing. Serve with salsa. Yield: 4 servings.
Nutritional Facts: 1/2 a rack with 1/2 cup salsa equals 283 calories, 16 g fat (4 g saturated fat), 66 mg cholesterol, 510 mg sodium, 14 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.