Rack of Lamb with Swiss Chard Recipe
This Rack of Lamb with Swiss Chard is taken from Goumet magazine. Swiss Chard is a brilliant vegetable, and you could use the stalks and veins to make my favourite Swiss Chard Gratin, a rich creamy cheesy gratin, to sit the Lamb Chops on. The Sauteed Lyonnaise potatoes are just potatoes cut into big cubes, boiled for 2 - 3 mins, drained and put into hot fat, with sliced onions, and thyme into the oven for 35 mins whilst the chops are cooking. A good sprinkling of thyme and sea salt would finish them off.
- Half cup (120ml) sweet red Vermouth
- Half cup (70g) golden raisins
- 1 medium onion, chopped
- 1 tbsp extra virgin olive oil
- 2 large bunches green Swiss Chard (1 lb (450g) total), stems & centre ribs reserved for another use and leaves coarsely chopped
- 2 tbsp pine nuts, toasted in shallow pan until golden (approx.5 - 15 mins)
- 4 (8-rib) french trimmed racks of lamb (each about 1 1/2lb) (675g), trimmed of all but a thin layer of fat
- Half cup (70g) of Dijon mustard
- 2 tsp finely chopped thyme
- 1 tsp finely chopped rosemary
- Madeira (a dessertspoonful)
- Lamb Stock cube
- Reccurrant jelly (a dessertspoonful)
- Bring vermouth and raisins to a boil in small saucepan, then remove from hear and let steep until raisins are soft and plump, about 15 mins.
- Cook onion in oil in a large heavy skillet over medium-low heat, stirring occasionally, until onion is tender but not browned, 5 - 8 mins. Add chard, raisins with any remaining vermouth, 1/2 tsp salt and 1/4 tsp pepper and cook over medium heart, 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 oil.
- Cutting as lose to bone 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 sones with string (between every 2 ribs).
- Preheat oven to 200C / 180F/ Gas 6/ 400F ( 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 the at base.
- Roast lamb unti an instant-read meat thermometer, inserted into centre of meat (do not touch bones) registers 130 F for medium rare, 25 - 35 minutes. Let stand, loosely covered, for 15 mins.
- Cut each rack into 4 double chops, discarding string, and serve.
- Deglaze lamp pan(s) with a bit of Madeira, stir all the cooked bits in, add a small spoonful of flour an mix well. You can add a lamb stock cube if you need more flavour,redcurrant jelly and a bit of water to thin it down, but bubble up well and reduce to a rich sauce.
This Rack of Lamb with Swiss Chard Recipe sounds a real winner if you want to impress your mum or mother in law! I, certainly, would be thrilled to have it put in front of me, or just to cook it for myself and family. Hope you enjoy it. And try the Swiss Chard Gratin with the offcuts – recipe link below.