1. Preheat the oven to 450 F.
2. In a blender combine the mint, jalapeno, shallot, garlic, vinegar, and 1/4 cup olive oil.  Add the sugar.  Puree.
3. Season with salt.  Set aside.
4. Heat 1 tbsp of olive oil in a large oven proof skillet. 
5. Season the lamb generously with salt and pepper.
6. Brown the lamb racks, fat side down.  Briefly sear the other side and then return to the fat side.
7. Place in the oven to roast for 12 minutes.
8. Remove from the oven.  Transfer to a cutting board, tent with foil, and let rest 10 minutes.
9. Serve with the sauce.

Combine the cucumber, yogurt, garlic, lemon, mint and dill.  Season to taste with the salt and pepper.  Stir in the walnuts.  Serve with warmed pita.

1. Combine 1 tsp of sugar and 2 mint sprigs in each of 4 glasses. 
2. Mash together with the balck of a spoon. 
3. Squeeze 1 quarter of a lime into each.  Pour in ¼ cup of the rum. 
4. Add the ice and top off with club soda.

1. Bring the water to a boil and then pour over the tea bags in a large pitcher.  Steep 5 minutes.
2. Remove the tea bags and stir in the mango nectar.
3. Add sugar to taste and then stir until dissolved.
4. Chill 8 hours.  Serve.