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Rosemary Lamb Chops With Swiss Chard and Balsamic Syrup

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“I just got this off the Epicurious website and, as I've noticed other people putting recipes on for "safekeeping", I decided to do the same! I LOVE swiss chard and lamb. I haven't actually made the chops so I'm only guessing at times for prep and passive, using the recommended times in the recipe. (Apparently you should use stainless steel or enameled cast iron as they are nonreactive. Avoid pure aluminum and uncoated iron.) Each serving contains about 263 calories and 14 grams fat.”
1hr 30mins

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. Broil chops while chard cooks.
  5. 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.
  6. Serve chops and chard drizzled with balsamic syrup.

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