For swiss chard filling

• 1/2 cup sweet (red) vermouth
• 1/2 cup golden raisins
• 1 medium onion, chopped
• 2 tablespoons extra-virgin olive oil
• 1 large bunches Swiss chard (1 pound total), stems and center ribs reserved for another use and leaves coarsely chopped
• 2 tablespoons pine nuts, toasted

For lamb

• 4 (8-rib) frenched racks of lamb (each about 1 1/2 pound), trimmed of all but a thin layer of fat
• 1/2 cup Dijon mustard
• 2 teaspoons finely chopped thyme
• 1 teaspoon finely chopped rosemary

• Equipment: kitchen string

Make swiss chard stuffing:
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 teaspoon salt, and 1/4 teaspoon 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.
Prepare lamb:
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 400°F 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 center of meat (do not touch bone) registers 130°F for medium-rare, 25 to 35 minutes. Let stand, loosely covered, 15 minutes.
Cut each rack into 4 double chops, discarding string, and serve.
Cooks' note: Stuffing can be made 1 day ahead and chilled, covered.

From epicurious.com