≡   Categories
Rosemary Lamb Chops With Swiss Chard and Balsamic Syrup

34 cup balsamic vinegar
14 teaspoon minced fresh rosemary
18 teaspoon black peppercorns
1 lb swiss chard
14 cup chopped red onion
1 teaspoon finely chopped garlic
1 tablespoon olive oil
12 teaspoon salt
14 teaspoon black pepper
1 tablespoon water
8 lamb rib chops, trimmed of all fat (1 1/4 lb total)
1 teaspoon finely chopped garlic
12 teaspoon salt
12 teaspoon finely chopped fresh rosemary
14 teaspoon black pepper


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. 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.

Source: www.food.com