Cotelettes d'Agneau au Romarin (Lamb steaks with rosemary)

• 4 lamb steaks cut from loin with bone in, about 1 1/4 inches thick and about 3/4 pound each, or use 8 regular loin chops about 1 1/4 inches thick (see note)
• 2 teaspoons finely ground or powdered dried rosemary
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons butter
• 16 whole cloves garlic, unpeeled
• 13 cup dry vermouth
• 1/4 cup fresh or canned chicken broth
• 1 teaspoon chopped fresh rosemary or 2 tablespoons finely chopped parsley, optional

1. Trim excess fat from steaks or chops, leaving only thin layer.
2. If steaks are used, tie them around with string.
3. If chops are used, make them into neat package by tying with string or spearing tails with skewers close to bone.
4. Sprinkle meat on both sides with dried rosemary, salt and pepper.
5. Heat tablespoon of butter in skillet large enough to hold meat in one layer.
6. Add meat and sprinkle with garlic cloves.
7. Cook 4 minutes or until nicely browned on one side and turn.
8. Brown on second side about 4 minutes.
9. Turn on the fat side and cook, moving so fat portions brown evenly, about 7 minutes.
10. When meat is cooked for total of about 15 minutes, it will be medium rare.
11. If you desire well-done meat, you must cook 5 or 10 minutes longer.
12. Remove lamb to warm serving dish.
13. Pour off all fat from skillet and add vermouth.
14. Cook, stirring to dissolve brown particles that cling to bottom and sides of skillet.
15. Add broth and bring to boil.
16. Swirl in remaining butter and, if used, fresh rosemary or parsley.
17. Pour sauce over lamb and serve.

regular loin chops, rosemary, salt, freshly ground pepper, butter, garlic, chicken broth, rosemary

Taken from cooking.nytimes.com/recipes/5396 (may not work)