Rack of Lamb with Swiss Chard

Ingredients

• 0.5 cup dijon mustard 
• 0.5 cup golden raisins 
• 6 pound frenched lamb racks of trimmed thin (8-rib)
• 2 tablespoons olive oil extra-virgin
• 1 medium onion chopped
• 2 tablespoons pinenuts toasted
• 8 servings accompaniment: roasted peppers red
• 1 teaspoon rosemary finely chopped
• 2 large bunches swiss chard green coarsely chopped for another use and leaves (1 pound total)
• 2 teaspoons thyme leaves finely chopped
• 0.5 cup vermouth sweet red ()

Equipment

• bowl
• frying pan
• sauce pan
• oven
• baking pan
• kitchen thermometer
• tongs

Directions

1. 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.
2. 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.
3. 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.
4. Transfer to a bowl and stir in nuts, then cool.
5. 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).
6. Roll meat away from bones to create a long opening, then season inside with salt and pepper and fill with stuffing.
7. Roll meat back over stuffing, then tie meat to bones with string (between every 2 ribs).
8. Preheat oven to 400°F with rack in middle.
9. 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.
10. 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.
11. Let stand, loosely covered, 15 minutes.
12. Cut each rack into 4 double chops, discarding string, and serve on top of roasted red peppers.
13. Stuffing can be made 1 day ahead and chilled, covered.