Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup

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== 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
== Directions ==
=== Balsamic syrup ===
# 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.
=== Chard ===
# 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.
=== Lamb chops ===
# 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.
Category:Kuwaiti Appetizers
Category:Rosemary Recipes
Category:Balsamic vinegar Recipes
Category:Swiss chard Recipes
Category:Red onion Recipes
Category:Lamb chop Recipes
Category:Recipes that need photos