Lamb with Mint Salsa Recipe

5 1 3
Lamb with Mint Salsa Recipe
Lamb with Mint Salsa Recipe photo by Taste of Home
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Lamb with Mint Salsa Recipe

Read Reviews
5 1 3
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 20 min.

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 reaches desired doneness (for medium-rare, a 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).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Lamb with Mint Salsa in Light & Tasty April/May 2002, p22

Nutritional Facts

2 each: 191 calories, 9g fat (3g saturated fat), 60mg cholesterol, 278mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

  • 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
  1. 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.
  2. Bake lamb, uncovered, at 425° for 20-30 minutes or until meat reaches desired doneness (for medium-rare, a 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).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Lamb with Mint Salsa in Light & Tasty April/May 2002, p22

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dorayflores User ID: 1370498 77200
Reviewed Dec. 31, 2009

"this was very good! loved by my family."

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