Lamb with Mint Salsa

Name: Lamb with Mint Salsa
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 small cucumber, peeled, seeded and chopped; 1 teaspoon each dried basil, thyme and rosemary, crushed; 237 milliliters minced fresh mint; 2 garlic cloves, minced; 1 teaspoons ground ginger; 1 jalapeno pepper, seeded and chopped; 3 Tbsps lemon juice; 5 teaspoons olive oil; 79 milliliters finely chopped onion; 0 teaspoons pepper; 16 ribs racks of lamb each); 0 teaspoons salt; 2 Tbsps sugar; 118 milliliters seeded chopped tomato; 79 milliliters chopped sweet yellow pepper

Lamb with Mint Salsan is a gluten free and dairy free side dish. One serving contains 60 calories, 1g of protein, and 3g of fat. This recipe serves 8. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have cucumber, pepper, garlic cloves, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

In a small bowl, combine the oil, garlic and seasonings. Rub over lamb.

Ingredients you will need

Dry Seasoning Rub

Garlic

Lamb

Cooking Oil

Equipment you will use

Bowl

Place in a roasting pan; cover and refrigerate for 1 hour. In a bowl, combine the salsa ingredients; cover and refrigerate until serving.

Ingredients you will need

Salsa

Equipment you will use

Roasting Pan

Bowl

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.

Ingredients you will need

Lamb

Meat

Equipment you will use

Kitchen Thermometer

Oven

Aluminum Foil

Serve with mint salsa.

Ingredients you will need

Salsa

Mint

Equipment

Ingredients

Servings:

1small

cucumber, peeled, seeded and chopped 1teaspoon

each dried basil, thyme and rosemary, crushed 237milliliters

minced fresh mint 2

garlic cloves, minced 1teaspoons

ground ginger 1

jalapeno pepper, seeded and chopped 3Tbsps

lemon juice 5teaspoons

olive oil 79milliliters

finely chopped onion 0teaspoons

pepper 16ribs

racks of lamb each)0teaspoons

salt 2Tbsps

sugar 118milliliters

seeded chopped tomato 79milliliters

chopped sweet yellow pepper

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Tinga Reserve Pinot Noir with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Tinga Reserve Pinot Noir

A seductive light-bodied garnet color. On the nose, fresh red apples with hints of sweet almond, it has smooth tannins with bright acidity and a fruity finish.