2 whole racks of lamb (8 chops each), about 2 pounds, frenched
Kosher salt and freshly cracked black pepper
3 tablespoons extra-virgin olive oil, divided
1 fresh pineapple, peeled and cored
2 garlic cloves, minced
1 small bunch fresh mint, tied with kitchen string, plus 1/4 cup leaves, finely chopped
1/2 cup water