Name: Rack of Lamb with Swiss Chard
Cook time: 1 hr
Total time: 2 hr
Yield: Makes 8 servings
Ingredients: 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; 4 (8-rib) frenched racks of lamb (each about 1 1/2 pound), 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

Rack of Lamb with Swiss ChardJohn Kernick

Your subconscious will register "early spring" with this combination of double-thick lamb chops and earthy, grassy Swiss chard. Perfect for Easter dinner, the dish is heightened by the tang of Dijon mustard and the subtle sweetness of plump golden raisins.

Cooks' note:

Stuffing can be made 1 day ahead and chilled, covered.

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