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Rack Of Lamb With Coconut Mint Sauce And Glazed Peas

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Ingredients
  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
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

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.

Recipe Summary

Method: 
Blending
Ingredient: 
Lamb

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