Rack of Lamb with Coconut-Mint Sauce and Glazed Peas

• 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.

lamb, salt, extravirgin olive oil, unsweetened coconut milk, mint leaves, three, garlic, lime juice, cilantro, unsalted butter, shallot, baby peas, brown sugar

Taken from www.foodandwine.com/recipes/rack-lamb-coconut-mint-sauce-and-glazed-peas (may not work)