Rosemary Lamb Chops With Swiss Chard And Balsamic Syrup

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3/4 cup balsamic vinegar
• 1/4 teaspoon minced fresh rosemary
• 1/8 teaspoon black peppercorns
• 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
• 8 lamb rib chops, trimmed of all fat (1 1/4 lb total)
• 1 teaspoon finely chopped garlic
• 1/2 teaspoon salt
• 1/2 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon black pepper

Recipe

• 1 simmer syrup ingredients in a 1- to 1 1/2-quart nonreactive saucepan (see cooks' note, below) 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.
• 2 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.
• 3 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.
• 4 broil chops while chard cooks.
• 5 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.
• 6 serve chops and chard drizzled with balsamic syrup.