Lamb With Mint Salsa

Name: Lamb With Mint Salsa
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); 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

17 ingredients

2 steps

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)
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

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° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 20-30 minutes. Cover loosely with foil and let stand for 5-10 minutes before slicing. Serve with mint salsa.