Grilled Lamb Chops with Cucumber Relish

• 3 tablespoons extra-virgin olive oil
• 8 double-cut lamb chops (about 4 1/4 pounds)
• Kosher salt
• Freshly ground pepper
• 1 English cucumber, peeled and cut into 1/4-inch dice
• 1/2 teaspoon finely grated lemon zest
• 1 teaspoon fresh lemon juice
• 1/4 cup golden raisins
• 1/4 cup pine nuts, toasted
• 2 tablespoons mint leaves, torn
• Flaky sea salt, such as Maldon, for serving

1. Rub 1 tablespoon of the oil all over the lamb chops and season generously with kosher salt and pepper.
2. Let stand at room temperature for 30 minutes.
3. Meanwhile, in a medium bowl, stir the cucumber with the lemon zest, lemon juice, raisins, pine nuts, mint and 1 tablespoon of the oil.
4. Season with kosher salt and pepper.
5. Heat 2 large grill pans or cast-iron skillets over high heat.
6. Divide the remaining 1 tablespoon of oil between the pans.
7. Add the lamb and cook until nicely browned on both sides and an instant-read thermometer inserted in the center of a chop registers 125 for medium-rare, 12 minutes.
8. Transfer the chops to plates; let rest for 5 minutes.
9. Sprinkle the lamb chops with flaky sea salt, spoon the cucumber relish on top and serve.

extravirgin olive oil, lamb chops, kosher salt, freshly ground pepper, cucumber, lemon zest, lemon juice, golden raisins, pine nuts, mint, salt

Taken from www.foodandwine.com/recipes/grilled-lamb-chops-with-cucumber-relish (may not work)