Ingredients Jump to Instructions ↓

  1. 1/2 cup sweet (red) vermouth

  2. 1/2 cup golden raisins

  3. 1 medium onion, chopped

  4. 2 tablespoons extra-virgin olive oil

  5. 2 large bunches green Swiss chard (1 pound total), stems and center ribs reserved for another use and leaves coarsely chopped

  6. 2 tablespoons pine nuts, toasted

  7. 4 (8-rib) frenched racks of lamb (each about 1 1/2 pound), trimmed of all but a thin layer of fat

  8. 1/2 cup Dijon mustard

  9. 2 teaspoons finely chopped thyme

  10. 1 teaspoon finely chopped rosemary

  11. Equipment: kitchen string

  12. Accompaniment: roasted red peppers

Instructions Jump to Ingredients ↑

  1. Make swiss chard stuffing:

  2. Bring vermouth and raisins to a boil in a small saucepan, then remove from heat and let steep until raisins are soft and plump, about 15 minutes. Cook onion in oil in a large heavy skillet over medium-low heat, stirring occasionally, until onion is tender but not browned, 5 to 8 minutes. Add chard, raisins with any remaining vermouth, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook over medium heat, turning chard constantly with tongs, until chard is tender and liquid has evaporated, about 12 minutes. Transfer to a bowl and stir in nuts, then cool. Prepare lamb:

  3. Cutting as close to bones as possible, make 1 long incision to separate meat of each rack from bones, stopping 1/2 inch from bottom (do not cut all the way through). Roll meat away from bones to create a long opening, then season inside with salt and pepper and fill with stuffing. Roll meat back over stuffing, then tie meat to bones with string (between every 2 ribs). Preheat oven to 400°F with rack in middle. Stir together mustard, thyme, and rosemary and spread over both sides of each rack. Put racks of lamb in a large shallow heavy baking pan, pairing racks so that they stand up with their bones interlocking but leaving space between them at base. Roast lamb until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 25 to 35 minutes. Let stand, loosely covered, 15 minutes. Cut each rack into 4 double chops, discarding string, and serve on top of roasted red peppers.


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