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Rack Of Lamb With Coconut-Mint Sauce And Glazed Peas


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Two 1 1/2-pound racks of lamb (16 chops), frenched (see Note)

Salt and freshly ground pepper

Extra-virgin olive oil

1/2 cup unsweetened coconut milk

1/4 cup mint leaves

Three 1/4-inch slices of fresh ginger

2 garlic cloves

2 tablespoons fresh lime juice

1 jalapeƱo, seeded

1 tablespoon cilantro

1 tablespoon unsalted butter

1 shallot, minced

10 ounces frozen baby peas, thawed

1 tablespoon brown sugar

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