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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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. 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:
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 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).
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