This lovely sauce would also be wonderful with boneless, skinless chicken cooked in the same manner.
1 tbs. garlic-infused olive oil
2 lamb steaks
4 anchovy fillets
leaves from a few thyme sprigs
1/4 cup rose or sweet vermouth
Warm the oil in a heavy skillet. Season the lamb and cook for 2-3 minutes per side, or to your liking. Remove to a foil-line cutting board and wrap it.
Take the skillet off the heat and stir in the anchovy fillets until they begin to melt into the oil. Put the skillet back on the heat and add most of the thyme and the vermouth. Bubble to thicken slightly. Place the lamb steaks on a plate and add any of their juices to the sauce. Spoon the sauce over the lamb and serve sprinkled with the remaining thyme.