Rack of Lamb with Swiss Chard

ingredients

• swiss chard filling
• 1/2 cup sweet (red) vermouth
• 1/2 cup golden raisins
• 1 medium onion, chopped
• 2 tablespoons extra-virgin olive oil
• 2 large bunches green Swiss chard (1 pound total), stems and center ribs reserved for another use and leaves coarsely chopped
• 2 tablespoons pine nuts, toasted
• lamb
• 4 (8 rib) frenched racks of lamb (each about 1 1/2 pounds), trimmed of all but a thin layer of fat
• 1/2 cup Dijon mustard
• 2 teaspoons finely chopped thyme
• 1 teaspoon finely chopped rosemary
• Equipment: kitchen string
• Accompaniment: roasted red peppers

directions

Make swiss chard stuffing:

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, 7 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:

Cutting as close to bones as possible, make 1 long incision to separate meat of each rack from bones, stopping 0.5 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 degrees 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 degrees for medium-rare, 30 minutes. Let stand, loosely covered, 15 minutes.

Cut each rack into 4 double chops, discarding string, and serve on top of roasted red peppers.

Cooks' note: Stuffing can be made 1 day ahead and chilled, covered.