Rosemary Lamb Chops with Swiss Chard and 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. 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. 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. 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. 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