Rack of Lamb With Coconut-Mint Sauce
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Karen in CT
Natick, MA
<p>I'm a Canadian in New England. Humidity is not my friend.</p>