Rack of Lamb with Swiss Chard

Rack of Lamb with Swiss Chard
Photo by John Kernick

Ingredients

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

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

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