Ingredients for Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup

• 180ml balsamic vinegar

• 1/4 teaspoons minced fresh rosemary

• 1/8 teaspoons black peppercorns

• 1 bunch Swiss chard (450g)

• 40g di cipolla rossa tritata

• 1 teaspoon finely chopped garlic

• 1 cucchiaio di olio d'oliva

• 1/2 cucchiaini di sale

• 1/4 cucchiaini di pepe nero

• 1 cucchiaio di acqua

• 8 rib lamb chops (575g total), trimmed of all fat

• 1 teaspoon finely chopped garlic

• 1/2 cucchiaini di sale

• 1/2 teaspoons finely chopped fresh rosemary

• 1/4 cucchiaini di pepe nero

Simmer syrup ingredients in a 1- to 1 1/2-quart nonreactive saucepan over moderate heat until just syrupy and reduced to about 60ml , about 8 minutes. Pour through a sieve into a small bowl, discarding rosemary and peppercorns.

Cut stems and centre 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.

Preheat grill. Sprinkle chops with garlic, salt, rosemary, and pepper, then grill on a lightly oiled grill 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.

Avvertenza

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