Rack of Lamb with Swiss Chard
Ingredients
- ½ cup sweet (red) vermouth
- ½ cup golden raisins
- 1 medium onion
- 2 tablespoons extra-virgin olive oil
- 2 large bunches green Swiss chard
- 2 tablespoons pine nuts
- ½ cup Dijon mustard
- + 5 more ingredients
-
- 2 teaspoons thyme
- 1 roasted red peppers
- 4 8-rib frenched racks of lamb (each about 1 1/2 pound), trimmed of all but a thin layer of fat
- 1 teaspoon rosemary
- kitchen string
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 char...
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