Rack of Lamb with Swiss Chard

Name: Rack of Lamb with Swiss Chard
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters Dijon mustard; 118 milliliters golden raisins; 2 Tbsps extra-virgin olive oil; 1 medium onion, chopped; 2 Tbsps pine nuts, toasted; 8 servings Accompaniment: roasted red peppers; 1 teaspoon finely chopped rosemary; 2 large bunches green Swiss chard (1 pound total), stems and center ribs reserved for another use and leaves coarsely chopped; 2 teaspoons finely chopped thyme; 118 milliliters sweet (red) vermouth

Rack of Lamb with Swiss Chard might be just the side dish you are searching for. One portion of this dish contains roughly 3g of protein, 6g of fat, and a total of 118 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have thyme, pine nuts, rosemary, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegan diet. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 2 hours.

Instructions

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.

Ingredients you will need

Vermouth

Raisins

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vermouth

Raisins

Pepper

Swiss Chard

Salt

Equipment you will use

Tongs

Transfer to a bowl and stir in nuts, then cool.

Ingredients you will need

Nuts

Equipment you will use

Bowl

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).

Ingredients you will need

Meat

Roll meat away from bones to create a long opening, then season inside with salt and pepper and fill with stuffing.

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Salt And Pepper

Stuffing

Meat

Roll

Roll meat back over stuffing, then tie meat to bones with string (between every 2 ribs).

Ingredients you will need

Stuffing

Meat

Ribs

Roll

Preheat oven to 400°F with rack in middle.

Equipment you will use

Oven

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.

Ingredients you will need

Rack Of Lamb