Rack of Lamb with Coconut-Mint Sauce and Glazed Peas Recipe

Name: Rack of Lamb with Coconut-Mint Sauce and Glazed Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno, seeded; 1 tablespoon cilantro; 1 tablespoon unsalted butter; 1 shallot, minced; 10 ounces frozen baby peas, thawed; 1 tablespoon brown sugar

Servings: persons

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 jalapeno, seeded
1 tablespoon cilantro
1 tablespoon unsalted butter
1 shallot, minced
10 ounces frozen baby peas, thawed
1 tablespoon brown sugar

1
Preheat the oven to 400.
2
Set the lamb racks in a medium roasting pan.
3
Season the lamb generously with salt and pepper and drizzle with olive oil.
4
Roast until an instant-read thermometer inserted into the center registers 125 for medium-rare, about 35 minutes.
5
Transfer to a cutting board and let rest for 5 minutes.
6
Meanwhile, in a blender, combine the coconut milk, mint leaves, ginger, garlic, lime juice, jalapeno and cilantro and puree until smooth.
7
Season the sauce with salt and pepper.
8
In a medium skillet, melt the butter.
9
Add the shallot and cook over moderate heat, stirring, until softened, 2 to 3 minutes.
10
Add the peas and brown sugar, season with salt and pepper and cook until the peas are lightly coated, 2 to 3 minutes longer.
11
Carve the lamb into chops and serve with the coconut-mint sauce and peas.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Rack of Lamb with Coconut-Mint Sauce and Glazed Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rack of Lamb with Coconut-Mint Sauce and Glazed Peas

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