ROSEMARY LAMB CHOPS WITH SWISS CHARD AND BALSAMIC SYRUP

FOR BALSAMIC SYRUP

*      3/4 cup balsamic vinegar 

*      1/4 tsp minced fresh rosemary

*      1/8 tsp black peppercorns

FOR CHARD

*      1 bunch Swiss chard (1 lb)

*      1/4 cup chopped red onion

*      1 tsp finely chopped garlic

*      1 tablespoon olive oil

*      1/2 tsp salt

*      1/4 teaspoon black pepper

*      1 tablespoon water

FOR LAMB CHOPS

*      8 rib lamb chops (1 1/4 lb t               total), trimmed of all fat

*      1 tsp finely chopped garlic

*      1/2 teaspoon salt

*      1/2 tsp 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.

SAUT� CHARD:*      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.

*      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.

recipe courtesy of gourmet.com