ingredients

  • 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

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 degrees F for 20 to 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 to 10 minutes before slicing. Serve with salsa.

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Tip: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6648

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