RECIPE

Rack of Lamb with Coconut-Mint Sauce and Glazed Peas

  • ACTIVE:
  • TOTAL TIME: 45 MIN
  • SERVINGS: 4

The vibrant coconut milk-based sauce Jeff Smith serves with this simple roasted lamb is a great example of his homespun Mediterranean-Asian cuisine. Substituting brown sugar for white when glazing vegetables is a trick Smith discovered during a cooking experiment: "It adds a deeper kind of sweet note."

  • ACTIVE:
  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • FAST

Ingredients

  • Ingredients
    1. Two 1 1/2-pound racks of lamb (16 chops), frenched (see Note)
    2. Salt and freshly ground pepper
    3. Extra-virgin olive oil
    4. 1/2 cup unsweetened coconut milk
    5. 1/4 cup mint leaves
    6. Three 1/4-inch slices of fresh ginger
    7. 2 garlic cloves
    8. 2 tablespoons fresh lime juice
    9. 1 jalapeño, seeded
    10. 1 tablespoon cilantro
    11. 1 tablespoon unsalted butter
    12. 1 shallot, minced
    13. 10 ounces frozen baby peas, thawed
    14. 1 tablespoon brown sugar

Directions

  1. Preheat the oven to 400°. Set the lamb racks in a medium roasting pan. Season the lamb generously with salt and pepper and drizzle with olive 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 5 minutes.
  2. Meanwhile, in a blender, combine the coconut milk, mint leaves, ginger, garlic, lime juice, jalapeño and cilantro and puree until smooth. Season the sauce with salt and pepper.
  3. In a medium skillet, melt the butter. Add the shallot and cook over moderate heat, stirring, until softened, 2 to 3 minutes. Add the peas and brown sugar, season with salt and pepper and cook until the peas are lightly coated, 2 to 3 minutes longer.
  4. Carve the lamb into chops and serve with the coconut-mint sauce and peas.

Make Ahead

The coconut-mint sauce can be refrigerated for up to 2 days.

Notes

Have your butcher french the lamb by scraping the fat and gristle from the bones.