Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup
From Recidemia English
- 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.
- Pour through a sieve into a small bowl, discarding rosemary and peppercorns.
- Sauté chard: cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into ¼-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.