2000s Recipes + Menus
Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup
Serves4
- Active time:35 min
- Start to finish:35 min
September 2005
For balsamic syrup
- 3/4 cup balsamic vinegar
- 1/4 teaspoon minced fresh rosemary
- 1/8 teaspoon black peppercorns
For chard
- 1 bunch Swiss chard (1 lb)
- 1/4 cup chopped red onion
- 1 teaspoon finely chopped garlic
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon water
For lamb chops
- 8 rib lamb chops (1 1/4 lb total), trimmed of all fat
- 1 teaspoon finely chopped garlic
- 1/2 teaspoon salt
- 1/2 teaspoon finely chopped fresh rosemary
- 1/4 teaspoon black pepper
Make syrup:
-
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.
Sauté chard:
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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.
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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:
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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.
Cooks' note: Stainless steel and enameled cast iron are nonreactive, but avoid pure aluminum and uncoated iron.
- Keywords
- lamb,
- quick kitchen,
- maggie ruggiero,
- winter holidays
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