Rosemary and garlic are often used to season lamb, but rarely are they part of such a complex taste arrangement as this recipe produces. The powerful duo is sprinkled on lamb chops that are quickly broiled. Garlic also flavors a hearty side of sautéed chard, while additional rosemary is simmered in balsamic vinegar, creating a beautiful, aromatic syrup to drizzle over the chops and greens. With only 35 minutes of prep time, this recipe is perfect any night of the week.

　　

Ingredients

Makes 4 servings

　　

FOR BALSAMIC SYRUP

3/4 cup balsamic vinegar

　　1/4 teaspoon minced fresh rosemary

　　1/8 teaspoon black peppercorns

　　

FOR CHARD

1 bunch Swiss chard (1 pound)

　　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

　　

FOR LAMB CHOPS

8 rib lamb chops (1 1/4 pounds total), trimmed of all fat

　　1 teaspoon finely chopped garlic

　　1/2 teaspoon salt

　　1/2 teaspoon finely chopped fresh rosemary leaves

　　1/4 teaspoon black pepper

　　

MAKE SYRUP

Step 1

Simmer the syrup ingredients in a 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.

　　

MAKE CHARD

Step 2

Cut the stems and center ribs from the chard, discarding any tough portions, then cut the stems and ribs crosswise into 1/4-inch-thick slices. Stack the chard leaves and roll into cylinders; cut the cylinders crosswise to make 1-inch-wide strips.

　　

Step 3

Cook the onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until the onion begins to soften, about 4 minutes. Add the chard stems and ribs, the salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes. Stir in the chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.

　　

MAKE CHOPS

Step 4

Preheat the broiler. Sprinkle the chops with the garlic, salt, rosemary, and pepper, then broil on a lightly oiled broiler pan, 4 to 5 inches from heat, turning over once, until medium-rare, 6 to 7 minutes total. Serve the chops and chard drizzled with the balsamic syrup.

　　The Epicurious Cookbook