1 cup golden raisins; roughly chopped
1/2 cup salted button capers; washed, roughly chopped
1/2 cup flat-leaf parsley; roughly chopped
1/2 cup shallots; finely chopped
1 lemon; juiced
1 pinch lemon zest
kosher salt
black pepper
1/4 cup extra-virgin olive oil

1. Rehydrate raisins by pouring boiling water over them and leave for 1 hour to rehydrate. Drain the raisins and add to the capers and parsley. Combine all ingredients in a large mixing bowl and toss to combine. Serve with grilled lamb.