- 2 cups mint leaves
- 1 small jalapeño, seeded and coarsely chopped
- 1 small shallot, coarsely chopped
- 1 garlic clove, coarsely chopped
- 2 tablespoons red wine vinegar
- Pinch of sugar
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- 2 six-rib racks of lamb (about 1 1/2 pounds each)
- Freshly ground pepper
- 6 ounces snow peas
- 1 red Thai chile, seeded and minced
- 1 tablespoon chopped cilantro
- 1/4 cup roasted almonds, chopped
- In a blender, puree the mint, jalapeño, shallot, garlic, vinegar, sugar and 1/2 cup of the oil. Season with salt.
- Preheat the oven to 450°. In an ovenproof skillet, heat 2 tablespoons of the oil until shimmering. Season the lamb with salt and pepper; add to the skillet, fat side down, and brown over high heat, turning once. Transfer the skillet to the oven and roast for 12 minutes, until medium-rare. Transfer the lamb to a carving board; let rest for 10 minutes.
- Meanwhile, bring a medium saucepan of salted water to a boil. Blanch the snow peas, about 1 minute. Drain and pat dry.
- In a bowl, mix the Thai chile, cilantro, snow peas, almonds and the remaining 1 tablespoon of oil; season with salt.
- Carve the racks into chops; set 3 on each plate. Dollop with the mint chimichurri and serve the snow pea salad alongside.
For a robust wine to match his chimichurri, Mangan turns to Australia's most famous Cabernet Sauvignon region, Coonawarra.