Loin of Lamb with Raspberry Mint Salsa

     I was eager to work with lamb, given this was my first time to actually prepare it myself, rather than eating it in a restaurant. But I'm tired of the old "mint jelly" idea. I decided on a salsa, and was very pleased!
     As for the lamb, the combination of the two was a warm, bright taste, and I ate every bite!

--- Jenny


LOIN OF LAMB WITH
RASPBERRY MINT SALSA

Salsa:
1 green apple, diced
1/3 cup raspberries
2 tablespoons diced white onion
1/2 jalapeno, seeded and diced
2-3 tablespoons chopped mint
juice of 1-2 limes

1 pound lamb cuts (loin pictured here)
2-3 cloves garlic, minced
1-2 tablespoons fresh rosemary, chopped
salt and pepper to taste
olive oil

3-5 hours in advance, mix salsa ingredients and refrigerate.

Lightly brush cuts of lamb with olive oil and sprinkle garlic, rosemary and salt and pepper over meat. Grill until cuts have reached desired doneness.

Spoon salsa over lamb and serve with vegetables.
Printer-Friendly Version: