Rosemary Lamb Chops With Swiss Chard & Balsamic Syrup |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
From Gourmet - Loved it! I paired with Lemon Gnocchi. Ingredients:
3/4 cup balsamic vinegar |
1/4 teaspoon minced fresh rosemary |
1/8 teaspoon black peppercorns |
1 lb swiss chard |
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 |
1 1/4 lbs lamb rib chops, 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 |
Directions:
1. Make syrup:.
2. Simmer syrup ingredients in a 1- to 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.
3. Sauté chard:.
4. 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. 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.
6. Broil chops while chard cooks:.
7. 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.
|
|