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Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup

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Ingredients Edit

Balsamic syrup Edit

Chard Edit

Lamb chops Edit


Directions Edit

Balsamic syrup Edit

  1. Simmer syrup ingredients in a 1- to 1½-quart nonreactive saucepan over moderate heat until just syrupy and reduced to about ¼ cup, about 8 minutes.
  2. Pour through a sieve into a small bowl, discarding rosemary and peppercorns.

Chard Edit

  1. Sauté chard: cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into ¼-inch-thick slices.
  2. Stack chard leaves and roll into cylinders.
  3. Cut cylinders crosswise to make 1-inch-wide strips.
  4. 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.
  5. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes.
  6. Stir in chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.

Lamb chops Edit

  1. Broil chops while chard cooks: preheat broiler.
  2. 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.
  3. Serve chops and chard drizzled with balsamic syrup.

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