Ingredients for Rack of Lamb with Swiss Chard

• 80g sweet (red) vermouth

• 80g golden raisins

• 1 medium onion, chopped

• 2 matskedar extra jungfruolivolja

• 2 large bunches green Swiss chard (450g total), stems and centre ribs reserved for another use and leaves coarsely chopped

• 2 tablespoons pine nuts, toasted

• 4 (8-rib) frenched racks of lamb (each about 675g), trimmed of all but a thin layer of fat

• 80g Dijon mustard

• 2 teaspoons finely chopped thyme

• 1 teaspoon finely chopped rosemary

• Utrustning: kökssnöre

• Accompaniment: roasted red peppers

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 chard, raisins with any remaining vermouth, 1/2 teaspoons salt, and 1/4 teaspoons pepper and cook over medium heat, turning chard constantly with tongs, until chard is tender and liquid has evaporated, about 12 minutes. Transfer to a bowl and stir in nuts, then cool.

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). Roll meat away from bones to create a long opening, then season inside with salt and pepper and fill with stuffing. Roll meat back over stuffing, then tie meat to bones with string (between every 2 ribs).

Preheat oven to 204°C with rack in middle.

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.

Roast lamb until an instant-read thermometer inserted into centre of meat (do not touch bone) registers 54°C for medium-rare, 25 to 35 minutes. Let stand, loosely covered, 15 minutes.

Cut each rack into 4 double chops, discarding string, and serve on top of roasted red peppers.

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