Rack Of Lamb With Coconut-mint Sauce

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 (1 1/2 lb) racks of lamb, 16 chops, frenched (see note)
• salt & freshly ground black pepper
• extra virgin olive oil
• 1/2 cup unsweetened coconut milk
• 1/4 cup mint leaf
• 3 1/4 inches slice fresh ginger
• 2 garlic cloves
• 2 tablespoons fresh lime juice
• 1 jalapeno, seeded
• 1 tablespoon cilantro
• 1 tablespoon unsalted butter
• 1 shallot, minced
• 10 ounces frozen baby peas, thawed
• 1 tablespoon brown sugar

Recipe

• 1 preheat the oven to 400°. set the lamb racks in a medium roasting pan. season the lamb generously with salt and pepper and drizzle with olive oil. roast until an instant-read thermometer inserted into the center registers 125° for medium-rare, about 35 minutes. transfer to a cutting board and let rest for 5 minutes.
• 2 meanwhile, in a blender, combine the coconut milk, mint leaves, ginger, garlic, lime juice, jalapeño and cilantro and puree until smooth. season the sauce with salt and pepper.
• 3 in a medium skillet, melt the butter. add the shallot and cook over moderate heat, stirring, until softened, 2 to 3 minutes. add the peas and brown sugar, season with salt and pepper and cook until the peas are lightly coated, 2 to 3 minutes longer.
• 4 carve the lamb into chops and serve with the coconut-mint sauce.