Rack of Lamb with Swiss Chard

Ingredients for Rack of Lamb with Swiss Chard

• 80g sweet (red) vermouth

• 80g golden raisins

• 1 medium onion, chopped

• 2 tablespoons extra-virgin olive oil

• 2 large bunches green Swiss chard (450g total), stems and centre ribs reserved for another use and leaves coarsely chopped

• 2 tablespoons pine nuts, toasted

• 4 (8-rib) frenched racks of lamb (each about 675g), trimmed of all but a thin layer of fat

• 80g Dijon mustard

• 2 teaspoons finely chopped thyme

• 1 teaspoon finely chopped rosemary

• Equipment: kitchen string

• Accompaniment: roasted red peppers

How to make Rack of Lamb with Swiss Chard

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 teaspoons salt, and 1/4 teaspoons 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.

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 204°C 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 centre of meat (do not touch bone) registers 54°C 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.