Rack Of Lamb With Coconut Mint Sauce And Glazed Peas
|Rack of lamb||3 Pound, trenched (2 Rack Of Lamb, 1 1/2 Pound Each)|
|Extra-virgin olive oil||1 Tablespoon|
|Unsweetened coconut milk||1⁄2 Cup (8 tbs)|
|Mint leaves||1⁄4 Cup (4 tbs)|
|Fresh ginger slices||3 (1/4 Inch Slices)|
|Garlic||2 Clove (10 gm)|
|Fresh lime juice||2 Tablespoon|
|Jalapeno||1 , seeded|
|Cilantro||1 Tablespoon, roughly chopped|
|Unsalted butter||1 Tablespoon|
|Shallot||1 , minced|
|Frozen baby peas||10 Ounce, thawed|
|Brown sugar||1 Tablespoon|
|Freshly ground black pepper||To Taste|
1. Preheat the oven to 400° Set the lamb in a medium roasting pan. Season with salt and pepper and drizzle with 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 about 5 minutes.
2. Meanwhile, in a blender or food processor, puree the coconut milk, mint, ginger, garlic, lime juice, jalapeno and cilantro until smooth. Season with salt and pepper.
3. In a medium skillet, melt the butter. Add the minced shallot and cook over moderate heat, stirring, until softened, about 3 minutes. Add the peas and brown sugar, season with salt and pepper and cook until the peas are lightly coated with the glaze, 2 to 3 minutes longer. Carve the lamb into chops and serve with the coconut-mint sauce and peas.