Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup

Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup Recipe

Region / culture: Kuwait, Switzerland | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup is a delicious and elegant dish that combines the flavors of tender lamb chops, sautéed Swiss chard, and a tangy balsamic syrup. This recipe is perfect for a special dinner or a holiday meal.

History

This recipe is a modern twist on classic lamb chops with a flavorful balsamic syrup. The combination of rosemary, garlic, and balsamic vinegar creates a rich and savory dish that is sure to impress your guests.

Ingredients

Balsamic syrup

0.75 cup balsamic vinegar
0.25 tsp minced fresh rosemary
0.13 tsp black peppercorns

Chard

1 bunch swiss chard (1 lb (454 g))
0.25 cup chopped red onion
1 tsp finely chopped garlic
1 tbsp olive oil
0.5 tsp salt
0.25 tsp black pepper
1 tbsp water

Lamb chops

8 rib lamb chops (1.25 lb (567 g) total), trimmed of all fat
1 tsp finely chopped garlic
0.5 tsp salt
0.5 tsp finely chopped fresh rosemary
0.25 tsp black pepper

How to prepare

Balsamic syrup

Simmer the syrup ingredients in a nonreactive saucepan with a capacity of 1 to 1.5 qt (1.42 liters) over moderate heat until it becomes syrupy and reduces to about 0.25 cup, which should take approximately 8 minutes.
Pour the mixture through a sieve into a small bowl, discarding the rosemary and peppercorns.

Chard

To sauté the chard, start by cutting the stems and center ribs from the chard, removing any tough portions. Then, slice the stems and ribs crosswise into 0.25-inch thick pieces.
Stack the chard leaves and roll them into cylinders.
Cut the cylinders crosswise to create 1-inch wide strips.
In a 12-inch nonstick skillet, cook the onion and garlic in oil over moderate heat, stirring occasionally, until the onion begins to soften, which should take about 4 minutes.
Add the chard stems and ribs, salt, and pepper. Cook, stirring occasionally, until the stems are just tender, approximately 6 minutes.
Stir in the chard leaves and water. Cook, stirring occasionally, until the chard leaves are tender, about 8 minutes.

Lamb chops

While the chard is cooking, preheat the broiler.
Sprinkle the lamb chops with garlic, salt, rosemary, and pepper. Then, broil them on a lightly oiled broiler pan, positioning them 4 to 5 inches from the heat source. Turn them over once during cooking for medium-rare, which should take a total of 6 to 7 minutes.
Serve the lamb chops and chard, drizzling them with the balsamic syrup.

Variations

Substitute the lamb chops with pork chops or chicken breasts for a different flavor.
Add some diced tomatoes or roasted red peppers to the Swiss chard for a pop of color and extra flavor.

Cooking Tips & Tricks

Make sure to cook the balsamic syrup until it becomes thick and syrupy to enhance the flavor.

- When sautéing the Swiss chard, be sure to cook the stems and ribs first before adding the leaves to ensure even cooking.

- Broil the lamb chops to your desired level of doneness, keeping in mind that they will continue to cook slightly after being removed from the heat.

Serving Suggestions

Serve the Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup with a side of roasted potatoes or a fresh green salad for a complete meal.

Cooking Techniques

Sautéing

- Broiling

Ingredient Substitutions

Use kale or spinach instead of Swiss chard.

- Substitute white wine vinegar for balsamic vinegar in the syrup.

Make Ahead Tips

The balsamic syrup can be made ahead of time and stored in the refrigerator for up to a week. The Swiss chard can also be prepped in advance and stored in an airtight container in the refrigerator.

Presentation Ideas

Arrange the lamb chops on a platter with the sautéed Swiss chard and drizzle the balsamic syrup over the top for an elegant presentation.

Pairing Recommendations

Pair this dish with a bold red wine such as Cabernet Sauvignon or Merlot to complement the rich flavors of the lamb and balsamic syrup.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 22g per serving

Saturated Fat: 8g per serving

Proteins

Protein: 32g per serving

Vitamins and minerals

Vitamin A: 110% DV

Vitamin C: 70% DV

Iron: 20% DV

Alergens

Contains: None

Summary

This dish is a good source of protein and essential vitamins and minerals. It is relatively high in fat due to the lamb chops, but the balsamic syrup and Swiss chard add a healthy balance of flavors.

Summary

Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup is a sophisticated and flavorful dish that is perfect for a special occasion. The combination of tender lamb chops, sautéed Swiss chard, and tangy balsamic syrup creates a memorable meal that will impress your guests.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup. It was a cold winter evening, and I was at a cozy little restaurant in the countryside, tucked away from the hustle and bustle of the city. The aroma of sizzling lamb and fresh herbs filled the air, and I knew that I had to learn how to make this dish for myself.

As I sat at my table, savoring each bite of the perfectly cooked lamb chops, I struck up a conversation with the chef. His name was Giovanni, and he had a passion for cooking that was evident in every dish he served. I asked him about the recipe for the lamb chops, and to my delight, he agreed to share it with me.

Giovanni took me into the kitchen and showed me how to marinate the lamb chops in a mixture of rosemary, garlic, and olive oil. He explained that the key to a tender and flavorful lamb chop was to let it marinate for at least an hour before cooking. As the lamb chops soaked up the flavors of the marinade, I watched Giovanni prepare the Swiss chard and balsamic syrup.

He sautéed the Swiss chard in a bit of olive oil and garlic until it was wilted and tender. Then, he drizzled the chard with a rich balsamic syrup made from reduced balsamic vinegar and sugar. The combination of the earthy greens and sweet syrup was a perfect complement to the savory lamb chops.

After marinating the lamb chops and preparing the Swiss chard and balsamic syrup, Giovanni showed me how to sear the lamb chops in a hot skillet until they were golden brown on the outside and juicy on the inside. The aroma of the sizzling meat filled the kitchen, and I couldn't wait to taste the finished dish.

As Giovanni plated the lamb chops and Swiss chard, he drizzled the balsamic syrup over the top, creating a beautiful and mouthwatering presentation. I took a bite of the tender lamb, and the flavors exploded in my mouth. The rosemary added a fragrant herbal note, while the balsamic syrup added a touch of sweetness that balanced out the richness of the meat.

I knew that I had found a recipe that would become a staple in my own kitchen. I thanked Giovanni for sharing his culinary expertise with me and left the restaurant feeling inspired and eager to recreate the dish at home.

When I returned to my own kitchen, I gathered the ingredients for the Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup. I marinated the lamb chops just as Giovanni had shown me, letting them soak up the flavors of the rosemary, garlic, and olive oil.

As the lamb chops marinated, I prepared the Swiss chard and balsamic syrup, following Giovanni's instructions to sauté the greens until they were tender and to reduce the balsamic vinegar with sugar until it formed a thick and syrupy glaze.

When everything was ready, I seared the lamb chops in a hot skillet, just as Giovanni had done. The lamb sizzled and popped, filling the kitchen with a delicious aroma that reminded me of that cold winter evening in the countryside.

I plated the lamb chops and Swiss chard, drizzling the balsamic syrup over the top just as Giovanni had done. The dish looked just as beautiful and appetizing as it had in the restaurant, and I couldn't wait to dig in.

As I took my first bite of the tender lamb, I was transported back to that cozy little restaurant in the countryside. The flavors were just as delicious as I remembered, and I knew that this recipe would become a favorite in my own kitchen for years to come.

I shared the Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup with my family and friends, and they all raved about how delicious it was. I told them the story of how I had learned the recipe from Giovanni, the passionate chef in the countryside, and they were impressed by my culinary skills.

Now, whenever I make the Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup, I think of that cold winter evening and the excitement that washed over me when I first saw the recipe. It's a dish that holds a special place in my heart, not just because of its delicious flavors, but because of the memories and the passion for cooking that it represents.