Tender Lamb with Mint Salsa Recipe

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Tender Lamb with Mint Salsa Recipe

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Tender slices of meat are served with a refreshing salsa that will have guests licking their lips.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 reaches desired doneness (for medium-rare, a 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.
Originally published as Lamb with Mint Salsa in The Taste of Home Cookbook 2008, p193

Nutritional Facts

4-1/2 ounce-weight: 283 calories, 16g fat (4g saturated fat), 66mg cholesterol, 510mg sodium, 14g carbohydrate (8g sugars, 2g fiber), 21g protein.

  • 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
  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 375° for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a 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.
Originally published as Lamb with Mint Salsa in The Taste of Home Cookbook 2008, p193

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