Lamb with Pineapple Mint Sauce
Ingredients
- 2 whole racks of lamb (8 chops each), about 2 pounds, frenched
- Kosher salt and freshly cracked black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1 fresh pineapple, peeled and cored
- 2 garlic cloves, minced
- 1 small bunch fresh mint, tied with kitchen string, plus 1/4 cup leaves, finely chopped
- 1/2 cup water
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