Time: about 60 minutes
2 racks of lamb (together 12 ribs), fat trimmed off
1 1/2 cups red wine
1 lb Swiss chard
2 large yellow onions
2 cloves of garlic
8 sprigs of fresh thyme
2 sprigs of fresh rosemary
8 slices bacon
8 tablespoons olive oil
1 tablespoons tomato puree
1 cup lamb or vegetable stock
1. Preheat oven to 320° F.
3. Peel and finely chop onions and shallots.
4. Wash and stem Swiss chard.
5. Wash rosemary and thyme, pick of the sprigs, and finely chop, but keep herbs separate.
6. Wash, pat dry and pepper lamp racks, roll in thyme and wrap with bacon. Fix bacon with string.
7. In a pan, heat 3 tablespoons olive oil and sear rack briefly on all sides.
8. Add minced garlic and rosemary.
9. Grease roasting pan with 2 tablespoons olive oil.
10. Place lamp racks in roasting pan, let roast for about 15 – 20 min. If you use a meat thermometer: bloody rare: 115 to 125° F, rare: 125 to 130° F, medium rare: 130 to 140° F, medium: 140 to 150° F.
11. In a pan, heat 1 tablespoon olive oil sauté shallots, add tomato puree, stir well and sauté.
13. Add all red wine and lamb stock to shallots. Stir well and let simmer for 10 min.
14. Season to taste with salt and pepper.
15. In a large pot, heat 2 tablespoons olive oil, sauté onions, add Swiss chard and cook until done. Season to taste with salt and pepper.
16. Remove meat from oven when cooked to your taste. Let it rest for 3 minutes, loosely covered, remove the strings before carving between the ribs.
17. Arrange on plates with Swiss chard, pour sauce over meat.