Lamb Chops And Cilantro Relish

• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon ground cumin
• Cooking spray
• 1 (1 1/2-pound) French-cut rack of lamb (8 ribs), trimmed
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup finely chopped onion
• 1 jalapeno pepper, seeded and finely chopped
• 3/4 cup chopped fresh cilantro
• 1 tablespoon fresh lemon juice
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon kosher salt

1. Preheat oven to 400u0b0.
2. Combine first 3 ingredients.
3. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Sprinkle lamb with 1/4 teaspoon salt and black pepper. Add lamb to pan; cook 2 minutes on each side. Spread oil mixture over lamb; place pan in oven. Bake at 400u0b0 for 15 minutes or until a thermometer registers 138u0b0. Remove lamb from pan; let stand 8 minutes. Cut into chops.
4. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add onion and jalapeno; saute 5 minutes. Combine onion mixture, cilantro, and the remaining ingredients.

extravirgin olive oil, lemon rind, ground cumin, cooking spray, rack of lamb, kosher salt, freshly ground black pepper, onion, pepper, fresh cilantro, lemon juice, extravirgin olive oil, kosher salt

Taken from www.myrecipes.com/recipe/lamb-chops-cilantro-relish (may not work)