Best 8 Lamb With Mint Salsa Recipes

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Lamb with mint salsa is a delightful dish that combines the rich flavor of lamb with the refreshing taste of mint. This culinary creation offers a tantalizing journey for your taste buds, blending savory and aromatic elements into a memorable dining experience. Whether you prefer grilled, roasted, or braised lamb, the captivating combination of flavors in this dish will leave you craving for more. From selecting the perfect cut of lamb to creating a harmonious balance of spices and herbs, this article will guide you through the steps of preparing a delectable lamb with mint salsa that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

LAMB WITH MINT SALSA



Lamb with Mint Salsa image

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 even non-lamb lovers licking their lips.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings (2 cups salsa).

Number Of Ingredients 18

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

Steps:

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

Nutrition Facts : Calories 184 calories, Fat 10g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 270mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

LAMB CHOPS WITH MINT AND PISTACHIO SALSA VERDE



Lamb Chops with Mint and Pistachio Salsa Verde image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1/2 cup chopped fresh parsley
1/2 cup olive oil
1/4 cup chopped fresh mint
1/4 cup chopped toasted pistachios
2 tablespoons capers, chopped
1 tablespoon lemon juice
1/2 teaspoon kosher salt
12 frenched New Zealand single-bone lamb chops
1 1/4 teaspoons kosher salt
Olive oil, for brushing

Steps:

  • For the salsa verde: In a medium bowl, add the parsley, olive oil, mint, pistachios, capers, lemon juice and salt and stir with a rubber spatula until combined. Set aside to let the flavors marry.
  • For the lamb: Meanwhile, heat a grill pan over medium-high heat. Dry the lamb chops well with a paper towel and season with the salt. Brush the grill with olive oil and grill the chops for 4 minutes on each side for medium rare. Remove to a plate to rest for 10 minutes.
  • Drizzle the chops with some of the sauce and serve the remaining sauce alongside.

SLOW-GRILLED LEG OF LAMB WITH MINT YOGURT AND SALSA VERDE



Slow-Grilled Leg of Lamb with Mint Yogurt and Salsa Verde image

Provided by Chad Colby

Categories     Lamb     Kid-Friendly     Yogurt     Mint     Rosemary     Grill/Barbecue     Bon Appétit     Small Plates

Yield 8-10 Servings

Number Of Ingredients 23

Mint yogurt:
1 garlic clove, finely chopped
2 cups whole-milk plain Greek yogurt
1 cup chopped fresh mint
1 tablespoon (or more) fresh lemon juice
Kosher salt, freshly ground pepper
Salsa verde:
6 oil-packed anchovy fillets
4 garlic cloves, chopped
3/4 cup extra-virgin olive oil
3/4 cup chopped fresh parsley
1/2 cup chopped fresh mint
2 tablespoons drained capers
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
Lamb:
1 cup rosemary leaves
3/4 cup peeled garlic cloves (from about 2 heads)
3/4 cup extra-virgin olive oil, plus more for serving
1 (5 1/2-6 1/2-pounds) whole bone-in leg of lamb, shank attached, frenched
Kosher salt, freshly ground pepper
1 cup chopped preserved lemons
1/2 cup chopped fresh mint

Steps:

  • Mint Yogurt:
  • Mix garlic, yogurt, mint, and lemon juice in a medium bowl. Season with salt, pepper, and more lemon juice, if desired.
  • Do Ahead
  • Mint yogurt can be made 1 day ahead. Cover and chill.
  • Salsa verde:
  • Process anchovies, garlic, oil, parsley, mint, capers, and lemon juice in a food processor until herbs are finely chopped; season with salt and pepper.
  • Do Ahead
  • Salsa verde can be made 1 day ahead. Cover and chill.
  • Lamb:
  • Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).
  • Blend rosemary, garlic, and 3/4 cup oil in a blender or food processor until rosemary and garlic are finely chopped. Season lamb all over with salt and pepper and smear with rosemary mixture.
  • Grill lamb, fat side up, over direct heat, turning often and moving to cooler side of grill as needed to control flareups, until evenly browned all over, 15-20 minutes (lamb and marinade are both very fatty, so monitor closely and move off the grill for a moment if flare-ups get too intense). Position lamb over indirect heat and grill until an instant-read thermometer inserted into the thickest part of lamb registers 135°, 1 1/2-2 hours. (The leg is composed of several muscle groups; take the temperature in multiple spots for the most accurate reading.)
  • Transfer lamb to a cutting board and let rest 5 minutes. Holding bone, thinly slice lamb against the grain, continuing until you reach the bone. Rotate lamb and continue to thinly slice (slice only as much as you are serving.)
  • Top lamb with lemons and mint; serve with mint yogurt and salsa verde.
  • Do Ahead
  • Lamb can be marinated 1 day ahead; chill. Lamb can be grilled 2 hours ahead; hold at room temperature. Grill over high to reheat, about 4 minutes, before slicing and finishing as directed above.

MINT-TOMATO SAUCE FOR LAMB



Mint-Tomato Sauce for Lamb image

I received this fresh-from-the-garden recipe from a friend after my husband and I fell in love with it at her summer barbecue. We use it to accompany our Easter leg of lamb or grilled lamb chops, and end up sopping up the leftovers with bread as we can't stand to let it go to waste!

Provided by Shandeen Gemanis

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 8

⅔ cup extra-virgin olive oil
¼ cup white wine vinegar
1 teaspoon salt
freshly ground black pepper to taste
2 teaspoons Dijon mustard
½ teaspoon white sugar, or to taste
⅓ cup chopped fresh mint
2 plum tomatoes, chopped

Steps:

  • Whisk together the olive oil, vinegar, salt, pepper, Dijon mustard, and sugar in a large bowl. Stir in the mint and tomatoes.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 2.8 g, Fat 25 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 3.5 g, Sodium 432.9 mg, Sugar 1.6 g

GRILLED LAMB WITH SALSA VERDE



Grilled Lamb with Salsa Verde image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 13

1/4 cup salted capers, soaked for 30 minutes, drained, coarsely chopped
1/2 cup chopped fresh Italian flat leaf parsley
1/3 cup chopped scallions
1/2 cup chopped fresh mint leaves
1/2 cup fresh lemon juice
2 teaspoons grated lemon peel
1 cup olive oil, preferably extra-virgin
2 teaspoons dried crushed red pepper flakes
3 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground black pepper
1 (4 1/2 to 5-pound) butterflied boned lamb shoulder
1 tablespoon minced garlic
Nonstick cooking spray

Steps:

  • Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
  • Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
  • Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.

ROAST LEG OF LAMB WITH POMEGRANATE, CUCUMBER AND MINT SALSA



Roast Leg of Lamb with Pomegranate, Cucumber and Mint Salsa image

Categories     Fruit     Herb     Lamb     Nut     Vegetable     Roast     Quick & Easy     Mint     Cucumber     Winter     Pomegranate     Gourmet

Yield Serves 6

Number Of Ingredients 14

5 garlic cloves
a half leg of lamb (butt end; about 4 pounds)
tablespoon minced fresh rosemary leaves
1 tablespoon chopped fresh mint leaves
2 tablespoons olive oil
For salsa
1/2 cup pine nuts (about 4 ounces)
1 English cucumber
2 tablespoons mint jelly
2 tablespoons white-wine vinegar
1 tablespoon olive oil
seeds from 1 large pomegranate
2 tablespoons chopped fresh mint leaves
1/2 teaspoon minced garlic

Steps:

  • Preheat oven to 325°F.
  • Mince garlic. Put lamb on a rack in a roasting pan and in small bowl stir together garlic, rosemary, mint, and oil. Rub mixture onto lamb and season with salt and pepper. Roast lamb in middle of oven 1 1/2 hours, or until a meat thermometer registers 145°F for medium-rare. Transfer lamb to a cutting board and let stand, covered loosely with foil, 10 minutes.
  • Make salsa while lamb is standing:
  • Toast pine nuts in a dry skillet over moderate heat until golden. Seed cucumber and cut into 1/4-inch dice. In a bowl whisk together jelly, vinegar, and oil until jelly is broken up into tiny pieces and add remaining salsa ingredients, tossing. Season salsa with salt and pepper. (Do not make salsa ahead or it will become watery.)
  • Thinly slice lamb across grain and arrange on a platter. Top lamb with some salsa and serve remaining salsa on the side.

LAMB WITH CREAMY MINT SAUCE



Lamb With Creamy Mint Sauce image

Dinner ready in 20 minutes! Enjoy this delicious lamb served with mint sauce - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 4

2/3 cup plain fat-free yogurt
1/4 cup firmly packed fresh mint leaves
2 tablespoons sugar
4 lamb loin chops, about 1 inch thick (1 pound)

Steps:

  • Place yogurt, mint and sugar in blender or food processor. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until leaves are finely chopped.
  • Set oven control to broil. Spray broiler-pan rack with cooking spray. Remove fat from lamb. Place lamb on rack in broiler pan. Broil with tops 2 to 3 inches from heat 12 to 14 minutes, turning after 6 minutes, until meat thermometer reads 160° (medium doneness). Serve with sauce.

Nutrition Facts : Calories 175, Carbohydrate 10 g, Cholesterol 60 mg, Fiber 0 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 75 mg

LAMB CHOPS WITH RED PEPPER & MINT SALSA



Lamb chops with red pepper & mint salsa image

This summery salsa can be made a couple of days ahead and kept in the fridge. Grill the chops in the oven or on the bbq

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 9

12-18 lamb chops , depending on size
2 garlic cloves , thinly sliced
rosemary sprigs
290g jar roasted red peppers
1 garlic clove , roughly chopped
1 red chilli , roughly chopped
generous handful mint
1 tbsp lemon juice
3 tbsp olive oil

Steps:

  • Season the chops all over with salt and pepper. Make a slit between the bone and meat in each chop, then push a sliver of garlic and small sprig of rosemary into each.
  • For the salsa, put the peppers in a mini chopper or food processor with the garlic, chilli, mint and lemon. Blitz until finely chopped, but not puréed. Add the oil and blitz briefly to mix. Tip into a bowl and leave at room temperature until serving time.
  • Grill or barbecue the chops for 5-7 mins each side until brown, then serve on a platter with the salsa (stir before serving).

Nutrition Facts : Calories 473 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.66 milligram of sodium

Tips:

  • Choose the right cut of lamb: For this recipe, a boneless leg of lamb or shoulder is best. These cuts are tender and flavorful, and they cook evenly.
  • Marinate the lamb: Marinating the lamb in a mixture of garlic, olive oil, lemon juice, and herbs helps to tenderize the meat and infuse it with flavor.
  • Cook the lamb to the right temperature: Lamb is best cooked to medium-rare or medium, so that it remains tender and juicy. Use a meat thermometer to ensure that the lamb reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
  • Make the mint salsa just before serving: This ensures that the salsa is fresh and flavorful. Combine chopped mint, parsley, garlic, shallots, olive oil, lemon juice, and salt and pepper to taste.
  • Serve the lamb with the mint salsa and your favorite sides: Roasted vegetables, mashed potatoes, or rice are all great options.

Conclusion:

This recipe for lamb with mint salsa is a delicious and easy-to-make dish that is perfect for any occasion. The lamb is tender and flavorful, and the mint salsa is refreshing and bright. Whether you are entertaining guests or simply looking for a weeknight meal, this recipe is sure to please everyone at the table.

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