Romantic dinner for 2: Rack of Lamb with Fresh Mint relish and Cucumber, Fennel & roasted potato salad

As part of our Eat Local challenge, Shelby and I found out that the University of Florida, through the Institute of Food and Agricultural Sciences, has a butcher program that sells local meat. They actually raise the cows across the street from my apartment. Starting last week, we included the UF butcher in our weekly local shopping trip. Of course, this post has nothing to do with the local meat because it's about lamb chops. But we have partaken of their meat and it's very good.
Anyway, the other weekend, we decided to make lamb chops from one of our recent Rachael Ray magazines. The chops included a pine nut and golden raisin relish and a dill yogurt sauce.
We got our chops from Fresh Market because none of the other grocery stores carry good lamb chops (and UF only butchers cows and pigs). As you can see, they came fairly well frenched (which was apparently how Fresh Market receives them) but if possible, ask the butcher to go easy on the frenching and leave some of the meat on the bone.

Little Bo-peep would not be happy...
The presentation...

Next time, a few more chops in slightly thicker cuts, but delicious nonetheless. A simple yet impressive meal, especially for date night!