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Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup

Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup
Photo by Romulo Yanes

Ingredients

  • ¼ cup red onion
  • 1 bunch swiss chard (1 lb)
  • 1/8 teaspoon whole black peppercorns
  • ¼ teaspoon fresh rosemary
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon fresh rosemary
  • 1 teaspoon garlic
  • + 8 more ingredients
    • 8 rib lamb chops (1 1/4 lb total), trimmed of all fat
    • ½ teaspoon salt
    • 1 teaspoon garlic
    • 1 tablespoon water
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon olive oil
    • ¾ cup balsamic vinegar

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. Cut stems and center ribs from chard, disc...

View full recipe at Epicurious

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