Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup
Succulent lamb chops seasoned with fresh rosemary and garlic, served alongside tender Swiss chard and drizzled with a rich balsamic reduction. This elegant dish combines the robust flavors of lamb with the earthiness of Swiss chard and the sweet-tangy notes of balsamic syrup.
Ingredients
- •¾ cup balsamic vinegar
- •¼ teaspoon minced fresh rosemary
- •⅛ teaspoon black peppercorns
- •1 bunch Swiss chard
- •¼ cup chopped red onion
- •1 teaspoon finely chopped garlic
- •1 tablespoon olive oil
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •1 tablespoon water
- •8 piece rib lamb chops
- •1 teaspoon finely chopped garlic
- •½ teaspoon salt
- •½ teaspoon finely chopped fresh rosemary
- •¼ teaspoon black pepper
Cooking Instructions
- 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.
8 min
- 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.
5 min
- 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.
18 min
- 4.
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.
7 min