Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup

Ingredients

Balsamic syrup

• ¾ cup balsamic vinegar
• ¼ teaspoon minced fresh rosemary
• ⅛ teaspoon black peppercorns

Chard

• 1 bunch swiss chard (1 lb)
• ¼ cup chopped red onion
• 1 teaspoon finely chopped garlic
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon water

Lamb chops

• 8 rib lamb chops (1¼ lb total), trimmed of all fat
• 1 teaspoon finely chopped garlic
• ½ teaspoon salt
• ½ teaspoon finely chopped fresh rosemary
• ¼ teaspoon black pepper

Procedures

Balsamic syrup

1. Simmer syrup ingredients in a 1- to 1½-quart nonreactive saucepan over moderate heat until just syrupy and reduced to about ¼ cup, about 8 minutes.
2. Pour through a sieve into a small bowl, discarding rosemary and peppercorns.

Chard

1. Sauté chard: cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into ¼-inch-thick slices.
2. Stack chard leaves and roll into cylinders.
3. Cut cylinders crosswise to make 1-inch-wide strips.
4. 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.
5. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes.
6. Stir in chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.

Lamb chops

1. Broil chops while chard cooks: preheat broiler.
2. 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.
3. Serve chops and chard drizzled with balsamic syrup.