Pepper Crusted Rack Of Lamb With Plum Chutney

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1 Tbs. olive oil

2 racks of lamb, frenched

1/4 cup store-bought mint jelly

2 Tbs. coarse ground black pepper

salt to taste

2 Tbs. olive oil

1/2 cup small diced onion

1/2 cup small diced celery

2 garlic cloves, minced

6 plums, pitted and very coarsely chopped

1 cup dried plums, chopped

1 Tbs. packed light brown sugar

2 Tbs. cup red wine vinegar

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