Lamb Chops With Caramelized Onions And Swiss Chard

Oxmoor House
4 servings (serving size: 2 chops and 1/4 cup onion mixture)


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8 (4-ounce) French-cut lean lamb rib chops
1/4 cup reduced-calorie olive oil vinaigrette (such as Ken's Steakhouse)
2 teaspoons olive oil
2 large Vidalia onions, sliced (about 1 1/2 pounds)
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
3 tablespoons water
2 bunches Swiss chard leaves, torn into large pieces (about 1 1/2 pounds)
Cooking spray


Prep: 20 Minutes
Cook: 35 Minutes
Marinate: 8 Hours

Trim fat from lamb.

Place lamb in a large heavy-duty, zip-top plastic bag; pour vinaigrette over chops. Seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.

Pour oil into a large nonstick skillet; place skillet over medium heat until hot. Add onion; cover and cook 20 minutes or until golden, stirring often. Add brown sugar and balsamic vinegar; cook 2 minutes, stirring constantly. Add water; bring to a boil, scraping browned bits. Add Swiss chard; cover and cook 3 minutes or just until wilted, stirring once. Set aside, cover, and keep warm.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Remove lamb from bag, reserving marinade. Place lamb on rack; grill, uncovered, 3 to 5 minutes on each side or until desired degree of doneness, turning occasionally and basting with reserved marinade. Serve with onion mixture.

Created date

January 2010

Nutritional Information

Calories 406
Fat 16.7 g
Satfat 4.6 g
Protein 39.1 g
Carbohydrate 29.0 g
Fiber 6.4 g
Cholesterol 108 mg
Iron 6.8 mg
Sodium 548 mg
Calcium 161 mg