4 lamb steaks, cut from loin with bone in
2 tsp. finely ground or powdered dried rosemary
Salt to taste, if desired
Freshly ground pepper to taste
2 tbsp. butter
16 whole cloves garlic, unpeeled
1/2 c. dry vermouth
1/4 c. fresh or canned chicken broth
1 tsp. chopped fresh rosemary or 2 tbsp. finely chopped parsley (optional)

(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).

1. Trim excess fat from steaks or chops, leaving only thin layer. If steaks are used, tie them around with string. If chops are used, make them into neat package by tying with string or spearing tails with skewers close to bone.

2. Sprinkle meat on both sides with dried rosemary, salt and pepper.

3. Heat tablespoons of butter in skillet large enough to hold meat in one layer. Add meat and sprinkle with garlic cloves. Cook 4 minutes or until nicely browned on one side and turn.

4. Brown on second side about 4 minutes. Turn on the fat side and cook, moving so fat portions brown evenly, about 7 minutes. When meat is cooked for total of about 15 minutes, it will be medium rare. If you desired well done meat, you must cook 5 or 10 minutes longer.

5. Remove lamb to warm serving dish. Pour off all fat from skillet and add vermouth. Cook, stirring to dissolve brown particles that cling to bottom and sides of skillet. Add broth and bring to boil. Swirl in remaining butter and, if used, fresh rosemary or parsley. Pour sauce over lamb and serve. Yield: 4 servings.

NOTE: The steaks recommended here are cut from the unsplit saddle of lamb and resembled two lamb chops uncut at the main upper bone.