Grilled Lamb Chops with Balsamic Syrup and Swiss Chard

Every now and then a Monday night needs a lift. Needs a little umph to get you going in the right direction for the rest of the week. I had some lamb chops that we didn’t cook this weekend and decided that lamb would be the “umph.” A quick visit to Epicurious for inspiration and Groom found himself on the way to the grocery at 5.30.

And another week is kicked off in style.

Grilled Lamb Chops with Balsamic Syrup

and Swiss Chard

adapted from Epicurious.Com
Serves 2

½ cup balsamic vinegar
1 2 inch sprig of fresh rosemary, minced
4 black peppercorns

Put the vinegar, black peppercorns and minced rosemary in small saucepan and heat until just thickened. Season with a bit of coarse salt. Stir and then strain through sieve and set aside.

4 lamb chops
1 fat clove garlic, chopped fine
Sprinkle of coarse salt and freshly ground black pepper
1 3 inch sprig of fresh rosemary, chopped fine

Sprinkle the chops with the garlic, rosemary and salt and pepper. Let sit while you start cooking the chard.

1 pound Swiss chard, leaves separated from the stems, tender parts chopped.
Cut leaves into strips.
1 shallot, chopped
2 garlic cloves, chopped

Put a large nonstick skillet over medium high heat and add 2 swirls extra virgin olive oil. When oil is hot add shallot and garlic and chopped stems. Cook for about five minutes. Add chard leaves and a tablespoon of water, salt and a bit of pepper and cook, stirring until done. Takes about 5-7 minutes.

When you add the chard leaves, start grilling the lamb chops, cooking them about 7 minutes or so for medium rare. Plate the chops to the side of the swiss chard and drizzle the balsamic syrup over the top.

Grilled Lamb Chops with Balsamic Syrup and Swiss Chard