Rosemary Lamb Chops With Swiss Chard & Balsamic Syrup

Submitted by kelly in TO

"From Gourmet - Loved it! I paired with Lemon Gnocchi."

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 4

ingredients

• Balsamic syrup

• 177.44 ml balsamic vinegar
• 1.23 ml minced fresh rosemary
• 0.61 ml black peppercorns

• Chard

• 453.59 g swiss chard
• 59.14 ml chopped red onion
• 4.92 ml finely chopped garlic
• 14.79 ml olive oil
• 2.46 ml salt
• 1.23 ml black pepper
• 14.79 ml water

• Lamb chops

• 566.99 g lamb rib chops, trimmed of all fat (8)
• 4.92 ml finely chopped garlic
• 2.46 ml salt
• 2.46 ml finely chopped fresh rosemary
• 1.23 ml black pepper

directions

1. Make syrup:

2. Simmer syrup ingredients in a 1- to 1 1/2-quart nonreactive saucepan over moderate heat until just syrupy and reduced to about 1/4 cup, about 8 minutes. Pour through a sieve into a small bowl, discarding rosemary and peppercorns.

3. Sauté chard:

4. Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
5. Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until onion begins to soften, about 4 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes. Stir in chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.

6. Broil chops while chard cooks:

7. Preheat broiler. Sprinkle chops with garlic, salt, rosemary, and pepper, then broil on a lightly oiled broiler pan, 4 to 5 inches from heat, turning over once, for medium-rare, 6 to 7 minutes total. Serve chops and chard drizzled with balsamic syrup.