Rosemary Lamb Chops With Swiss Chard & Balsamic Syrup
Ready In: 35 mins
Serves: 4
Ingredients
Balsamic syrup
- 3⁄4 cup balsamic vinegar
- 1⁄4 teaspoon minced fresh rosemary
- 1⁄8 teaspoon black peppercorns
Chard
- 1 lb swiss chard
- 1⁄4 cup chopped red onion
- 1 teaspoon finely chopped garlic
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon water
Lamb chops
- 1 1⁄4 lbs lamb rib chops, trimmed of all fat (8)
- 1 teaspoon finely chopped garlic
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon finely chopped fresh rosemary
- 1⁄4 teaspoon black pepper
Directions
- Make syrup:
- 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.
- Sauté chard:
- 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.
- 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.
- Broil chops while chard cooks:
- 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.
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