Rosemary Lamb Chops With Swiss Chard And Balsamic Syrup

• 3/4 cup balsamic vinegar
• 1/4 teaspoon minced fresh rosemary
• 1/8 teaspoon black peppercorns
• 1 bunch Swiss chard (1 lb)
• 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
• 8 rib lamb chops (1 1/4 lb total), trimmed of all fat
• 1 teaspoon finely chopped garlic
• 1/2 teaspoon salt
• 1/2 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon black pepper

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. 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.

balsamic vinegar, fresh rosemary, black peppercorns, swiss chard, red onion, garlic, olive oil, salt, black pepper, water, lamb chops, garlic, salt, fresh rosemary, black pepper

Taken from www.epicurious.com/recipes/food/views/rosemary-lamb-chops-with-swiss-chard-and-balsamic-syrup-232611 (may not work)