Lamb With Mint Salsa

• 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

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 425u0b0 until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0), 20-30 minutes. Cover loosely with foil and let stand for 5-10 minutes before slicing. Serve with mint salsa.

olive oil, garlic, basil, salt, pepper, lamb, fresh mint, cucumber, tomato, onion, sweet yellow pepper, pepper, lemon juice, sugar, garlic, ground ginger, salt

Taken from www.tasteofhome.com/recipes/lamb-with-mint-salsa/ (may not work)