
Rack of Lamb with Swiss ChardJohn Kernick
Your subconscious will register "early spring" with this combination of double-thick lamb chops and earthy, grassy Swiss chard. Perfect for Easter dinner, the dish is heightened by the tang of Dijon mustard and the subtle sweetness of plump golden raisins.
Cooks' note:
Stuffing can be made 1 day ahead and chilled, covered.