Rosemary Lamb Chops

2018-01-27

Photos

Rosemary Lamb Chops Rosemary Lamb Chops Rosemary Lamb Chops Rosemary Lamb Chops Rosemary Lamb Chops Rosemary Lamb Chops Rosemary Lamb Chops Rosemary Lamb Chops Rosemary Lamb Chops Rosemary Lamb Chops Rosemary Lamb Chops Rosemary Lamb Chops Rosemary Lamb Chops

Recipe

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, 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 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.

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Nutritional Info

This information is per serving.

  • Protein

  • Fat Total

  • Calories

    381
  • Sodium

    293