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Ingredients

• 2 cups  mint leaves
• 1   small jalapeno, seeded and coarsely chopped
• 1   small shallot, coarsely chopped
• 1   garlic clove, coarsely chopped
• 2 tablespoons  red wine vinegar
• 1 pinch of  sugar
• 1/2 cup  plus 3 tablespoons extra-virgin olive oil
•   Salt
• 2   six-rib racks of lamb (about 1 1/2 pounds each)
•   Freshly ground pepper
• 6 ounces  snow peas
• 1   red Thai chile, seeded and minced
• 1 tablespoon  chopped cilantro
• 1/4 cup  roasted almonds, chopped

Description

For This Playful Twist On British Roast Lamb With Mint Jelly, Luke Mangan Serves Lamb Chops With A Piquant Condiment Of Fresh Mint And Jalapeno.

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