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1
Preheat oven to 350F.
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2
In a baking pan toast pine nuts in middle of oven until golden, about 10 minutes, and cool.
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3
Discard stems from spinach and coarsely chop spinach.
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4
Rinse spinach and drain in a colander.
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5
In a large heavy kettle cook spinach in water clinging to leaves, covered, 1 minute, or until just wilted.
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6
Drain spinach well in colander, pressing out excess liquid with back of a large spoon, and cool.
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7
Tear ham into pieces.
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8
In a food processor pulse spinach with nuts, parsley, ham, and butter until finely chopped and transfer to a large bowl.
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9
Stir in remaining crust ingredients until combined well.
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10
Crust mixture may be made 1 day ahead and chilled, covered.
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11
Increase temperature to 425F.
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12
If leaving strip of fat on racks, score a diamond pattern on fat with tip of a sharp thin knife.
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13
Halve lamb racks to form six 4-rib pieces.
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14
Pat lamb dry and season with salt and pepper.
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15
In a large heavy skillet heat oil over moderately high heat until hot but not smoking and lightly brown pieces 2 at a time, on all sides, about 1 minute total for each batch.
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16
Transfer pieces as browned to a large shallow roasting pan and arrange meaty sides up.
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17
Spread meaty side of each piece with 1 teaspoon mustard.
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18
Divide crust mixture into 6 portions and pat over mustard coating on each piece, gently pressing to help adhere.
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19
Roast lamb in middle of oven 25 minutes, or until a thermometer inserted 2 inches into center registers 135F.
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20
for medium-rare.
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21
Transfer lamb to a cutting board and let stand 10 minutes.
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22
Cut lamb into individual chops and serve with sauce.
