Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup
Rosemary and garlic are often used to season lamb, but rarely are they part of such a complex taste arrangement as this recipe produces. The powerful duo is sprinkled on lamb chops that are quickly broiled. Garlic also flavors a hearty side of sautéed chard, while additional rosemary is simmered in balsamic vinegar, creating a beautiful, aromatic syrup to drizzle over the chops and greens. With only 35 minutes of prep time, this recipe is perfect any night of the week.
Recipe information
Yield
Makes 4 servings
Ingredients
FOR BALSAMIC SYRUP
FOR CHARD
FOR LAMB CHOPS
Preparation
MAKE SYRUP
Step 1
Simmer the syrup ingredients in a 1 1/2-quart nonreactive saucepan 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.
MAKE CHARD
Step 2
Cut the stems and center ribs from the chard, discarding any tough portions, then cut the stems and ribs crosswise into 1/4-inch-thick slices. Stack the chard leaves and roll into cylinders; cut the cylinders crosswise to make 1-inch-wide strips.
Step 3
Cook the onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until the onion begins to soften, about 4 minutes. Add the chard stems and ribs, the salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes. Stir in the chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.
MAKE CHOPS
Step 4
Preheat the broiler. Sprinkle the chops with the garlic, salt, rosemary, and pepper, then broil on a lightly oiled broiler pan, 4 to 5 inches from heat, turning over once, until medium-rare, 6 to 7 minutes total. Serve the chops and chard drizzled with the balsamic syrup.
