- 4
Ingredients
- 4 SERVINGS
- 2 cups sweet (red) vermouth
- 1/3 cup sugar
- 2 Turkish bay leaves or 1 California
- 2 (3-inch) strips orange zest
- 1 (5-inch) rosemary sprig
- 1/2 teaspoon black peppercorns
- 4 (6-oz) lamb shoulder chops or lamb round bone chops
Preparation
Step 1
Boil vermouth with sugar, bay leaves, zest, rosemary, peppercorns, and 1/2 tsp salt in a small heavy saucepan until reduced to a scant 1/2 cup, about 12 minutes. Strain, discarding solids.
Preheat broiler.
Pat lamb dry and season with 1 tsp salt and 3/4 tsp pepper (total) on a broiler pan.
Put a scant 3 Tbsp glaze in a cup (set aside remainder for serving). Brush chops with half of glaze.
Broil 3 to 4 inches from heat until browned in spots, about 5 minutes.
Turn chops and brush with remaining glaze (from cup). Broil until lamb is browned in spots and medium-rare, 3 to 5 minutes more.
COOKS NOTES:
Glaze can be made 3 hours ahead and kept at room temperature.
If using round bone chops, snip outer edge of chop to prevent curling.