Rack of Lamb with Fresh Mint, Golden Raisin & Pine Nut Relish

Ingredients

• 3 racks of lamb (8 ribs and 1 to 1-½ lb. each), frenched and at room temperature
• ¼ cup plus 2 Tbs. extra-virgin olive oil
• ½ cup golden raisins, plumped in hot water for at least 10 minutes and drained
• 1-½ tsp. fresh lemon juice
• 1 cup fresh mint leaves, coarsely chopped
• ½ cup pine nuts, toasted
• 2 to 3 cloves garlic, minced (about 2 tsp.)
• + 2 more ingredients
• • Kosher salt and freshly ground black pepper
  • Finely grated zest of 1 lemon

In a small bowl, combine the mint, raisins, pine nuts, garlic, lemon zest, and lemon juice. Stir in 1/4 cup of the olive oil and season to taste with salt and pepper. Heat the oven to 350°F. Season the lamb well on all sides with salt and pepper. Heat the remaining 2 Tbs. of olive oil in a large,...

View full recipe at Fine Cooking