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Lamb with Mint Salsa

Source: Taste of Home
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  8 Servings
1 tablespoon plus 2 teaspoons olive oil or canola 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), trimmed
For the 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
Lamb with Mint Salsa Recipe at
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 degrees F for 20-30 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Remove from the oven and cover loosely with foil. Let stand for 5-10 minutes before slicing. Serve with salsa.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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