Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 435.28 Kcal (1822 kJ) | ||
| Calories from fat | 233.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.98g | 40% | |
|---|---|---|---|
| Cholesterol | 73.39mg | 24% | |
| Sodium | 154.11mg | 6% | |
| Potassium | 398.97mg | 8% | |
| Total Carbs | 21.91g | 7% | |
| Sugars | 9.32g | 37% | |
| Dietary Fiber | 6.62g | 26% | |
| Protein | 25.57g | 51% | |
| Vitamin C | 27.3mg | 46% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 270.2mg | 1501% | |
| Calcium | 67.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 111.49 Kcal (467 kJ) | ||
| Calories from fat | 59.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.65g | 40% | |
|---|---|---|---|
| Cholesterol | 18.8mg | 24% | |
| Sodium | 39.47mg | 6% | |
| Potassium | 102.19mg | 8% | |
| Total Carbs | 5.61g | 7% | |
| Sugars | 2.39g | 37% | |
| Dietary Fiber | 1.7g | 26% | |
| Protein | 6.55g | 51% | |
| Vitamin C | 7mg | 46% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 69.2mg | 1501% | |
| Calcium | 17.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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