Prep 10 mins
Cook 35 mins
From Food & Wine. The coconut-mint sauce can be refrigerated for up to 2 days. Yourr butcher can french the lamb by scraping the fat and gristle from the bones. Servew with 2004 Hourglass Cabernet Sauvignon (which has mint and licorice notes) or the 2004 Tamber Bey Two Rivers Vineyard Cabernet.
- 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
- 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.
- 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.
- 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.
- Carve the lamb into chops and serve with the coconut-mint sauce.