Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup

Balsamic syrup

 * ¾ cup balsamic vinegar
 * ¼ teaspoon minced fresh rosemary
 * ⅛ teaspoon black peppercorns

Chard

 * 1 bunch swiss chard (1 lb)
 * ¼ cup chopped red onion
 * 1 teaspoon finely chopped garlic
 * 1 tablespoon olive oil
 * ½ teaspoon salt
 * ¼ teaspoon black pepper
 * 1 tablespoon water

Lamb chops

 * 8 rib lamb chops (1¼ lb total), trimmed of all fat
 * 1 teaspoon finely chopped garlic
 * ½ teaspoon salt
 * ½ teaspoon finely chopped fresh rosemary
 * ¼ teaspoon black pepper

Balsamic syrup

 * 1) Simmer syrup ingredients in a 1- to 1½-quart nonreactive saucepan over moderate heat until just syrupy and reduced to about ¼ cup, about 8 minutes.
 * 2) Pour through a sieve into a small bowl, discarding rosemary and peppercorns.

Chard

 * 1) Sauté chard: cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into ¼-inch-thick slices.
 * 2) Stack chard leaves and roll into cylinders.
 * 3) Cut cylinders crosswise to make 1-inch-wide strips.
 * 4) 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.
 * 5) Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes.
 * 6) Stir in chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.

Lamb chops

 * 1) Broil chops while chard cooks: preheat broiler.
 * 2) 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.
 * 3) Serve chops and chard drizzled with balsamic syrup.