Rack of Lamb with Coconut-Mint Sauce and Glazed Peas
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." More Lamb Recipes
Recipe Summary test
The coconut-mint sauce can be refrigerated for up to 2 days.
Have your butcher french the lamb by scraping the fat and gristle from the bones.
For this impressive rack of lamb, Smith likes to pour his own Hourglass Cabernet Sauvignon, which plays nicely off the minty sauce. Happily for Smith, but unfortunately for wine buyers, Hourglass sells out almost instantly upon release; other worthy Cabernet substitutes are available.