SWEET VERMOUTH GLAZED SHOULDER CHOPS

By BobD

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

Details

Servings 4
Adapted from gourmet.com

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.