In a small bowl, combine the mint, raisins, pine nuts, garlic, lemon zest and lemon juice. Stir in 1/4 cup of olive oil and season to taste with salt and pepper.

Heat the oven to 350 degree F.

Season the lamb well on all sides with salt and pepper.

Heat the remaining 2 tablespoons of olive oil in a large heavy skillet over medium high heat until very hot working in batches if necessary. Sear the lamb racks in all sides until well browned about 6 minutes per batch.

Put the browned racks bone side down on a heavy duty rimmed backing sheet and roast until an instant-read thermometer inserted in the thickest part of the meat reads125 -130 degrees F for rare to medium rare 20-25 minutes.

Let the lamb rest for 10-15 minutes before slicing at into chops. Serve the chops on the same plate as the salad with some of the mint relish spooned around the meat