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2000s Recipes + Menus

Sweet-Vermouth-Glazed Lamb Shoulder Chops

  • Active time:20 min
  • Start to finish:20 min
March 2009
Lamb shoulder chops are a great way to shake up your weeknight routine: They’e inexpensive, cook in less than half an hour, and have terrific flavor. A glaze of sweet vermouth (left over from Linguine with Rustic “Meatballs”) cooked down with orange zest, bay leaves, and rosemary doubles as a sauce and pairs well with the meat.
  • 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 (see cooks’ note, below)
  • 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.