Apricot Lamb Chops

Serves: 4

Apricot Sauce:

• ½ cup apricot preserves
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon low-sodium soy sauce
• ½ teaspoon Worcestershire sauce

Lamb Chops:

• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon cinnamon
• 1 tablespoon olive oil
• 8 lamb sirloin chops

Directions:

1. For the apricot sauce, mix the preserves, mustard, garlic, soy and Worcestershire sauces in a medium bowl.
2. Mix salt, pepper, and cinnamon in a small bowl, and sprinkle both sides of the chops with the seasoning.
3. Heat oil in a large skillet over medium-high heat. Add the lamb and cook 5 minutes on each side or until cooked to desired degree of doneness. Remove the skillet from the heat; add the apricot mixture (it will sizzle as you add it), and turn the chops a couple times to coat well.

To serve, place 2 chops on each plate, spooning any remaining sauce evenly over the chops and serve hot.

Serving suggestions: Peas with Leeks, Apricot-Almond couscous, or any roasted green vegetable.