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...

View full recipe at Epicurious