4 shoulder lamb chops, 1/2-3/4" thick
1/2 tsp. salt
1/8 tsp. black pepper
1 c. hot water
2 chicken bouillon cubes
1 tbsp. currant jelly
1/4 tsp. grated orange peel
1 clove garlic, crushed
1/2 tsp. bouquet garni for lamb (or 1/4 tsp. each oregano & rosemary)
1/2 c. dry vermouth (or chicken broth or orange juice)
2 c. cooked rice