How to Make It
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.
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.
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.
Carve the lamb into chops and serve with the coconut-mint sauce and peas.
Have your butcher french the lamb by scraping the fat and gristle from the bones.