Grilled Lamb Loin Chops with Fig-Balsamic Glaze and Sautéed Swiss Chard

Ingredients

• Lamb Loin Chops 2 pieces
• Fresh Rosemary 2 sprigs
• Garlic 2 cloves
• Olive Oil 3 tbsp
• Balsamic Vinegar 0.5 cup
• Dried Figs 4-5 pieces
• Honey 1 tbsp
• Swiss Chard 1 large bunch
• Pine Nuts 2 tbsp
• Feta Cheese 0.25 cup
• Salt 1 tsp
• Black Pepper 0.5 tsp

How to Cook

1. Pat lamb chops dry with paper towels. Mince 1 sprig of rosemary and 1 clove of garlic. In a small bowl, combine minced rosemary, garlic, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Rub this mixture evenly over the lamb chops and set aside to marinate while preparing other components.
2. In a small saucepan, combine balsamic vinegar, finely chopped dried figs, and honey. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and let it gently simmer, stirring occasionally, until the glaze thickens and coats the back of a spoon, about 10-15 minutes.
3. Wash the Swiss chard thoroughly. Trim any tough ends from the stems and chop both the leaves and tender stems into 1-inch pieces. Mince the remaining 1 clove of garlic.
4. In a dry skillet, toast the pine nuts over medium-low heat for 2-3 minutes, stirring frequently, until they are fragrant and lightly golden. Be careful not to burn them. Remove from the skillet immediately and set aside.
5. Preheat a grill or grill pan to medium-high heat. Once hot, place the marinated lamb chops on the grill. Cook for 4-6 minutes per side for medium-rare, or until your desired doneness, turning them once. This step will take approximately 8-12 minutes total.
6. While the lamb is grilling, heat the remaining 2 tbsp olive oil in the same skillet (or a separate one) over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped Swiss chard, remaining 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, until the chard is wilted and tender, about 5-7 minutes.
7. Once cooked, remove the lamb chops from the grill and transfer them to a cutting board. Let them rest for 5 minutes; this allows the juices to redistribute, resulting in more tender meat.
8. Divide the sautéed Swiss chard between two plates. Top with the rested grilled lamb loin chops. Drizzle generously with the fig-balsamic glaze. Finish by sprinkling with the toasted pine nuts and crumbled feta cheese. Serve immediately.