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.
2cupssweet (red) vermouth
1/3cupsugar
2Turkish bay leaves or 1 California
2(3-inch) strips orange zest
1(5-inch) rosemary sprig
1/2teaspoonblack 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.