Rack of Lamb with Coconut Mint Sauce and Glazed Peas
Ingredients
- Two 1 1/2-pound racks of lamb (16 chops), frenched (see Note)
- Salt and freshly ground pepper
- Extra-virgin olive oil
- 1/2 cup unsweetened coconut milk
- 1/4 cup mint leaves
- Three 1/4-inch slices of fresh ginger
- 2 garlic cloves
- 2 tablespoons fresh lime juice
- 1 jalapeño, seeded
- 1 tablespoon cilantro
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 10 ounces frozen baby peas, thawed
- 1 tablespoon brown sugar
Instructions
Rack of Lamb with Coconut-Mint Sauce and Glazed Peas serves 4 original recipe by Food & Wine.
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