Recipe: Lamb Chops With Apricot and Herb Sauce
Description: This is my adaptation of a Canyon Ranch Health Resort recipe from 'low-fat cooking guru' Jeanne Jones.  It first caught my attention because of its low fat content; but with its fine blend of herbs, not surprisingly, it's also delicious.  When I've served it, no one has in the least suspected that this is a low-fat recipe!  I found it in Prevention Healthy Cooking's 'Eat up Slim down: tried-and-true recipes from real weight-loss winners' by Jane Kirby and David Joachim.
Ingredients: [{"text": "4 boneless lamb steaks, boneless, trimmed of all visible fat"}, {"text": "1/2 teaspoon garlic salt"}, {"text": "1/2 teaspoon fresh ground black pepper"}, {"text": "4 ounces dried apricot halves"}, {"text": "14 fluid ounces low sodium chicken broth"}, {"text": "1/2 teaspoon balsamic vinegar"}, {"text": "1/2 teaspoon dried oregano"}, {"text": "1/2 teaspoon dried thyme"}, {"text": "1/4 teaspoon dried rosemary, crushed"}, {"text": "1/4 teaspoon salt (to taste)"}, {"text": "1/8 teaspoon ground nutmeg"}]
Instructions: Sprinkle both sides of the lamb evenly with the garlic salt and pepper, warm a large non-stick pan (with a lid for use later) over a medium heat until hot, add the lamb and brown on both sides.
Add the stock and the apricots to a medium pan, over a high heat, and bring to the boil.
Reduce the heat to low and simmer for 5 minutes, or until the apricots are very soft.
Reserve half of the apricots and set aside.
Transfer the other half of the apricots and all of the stock to a blender or food processor, add the vinegar, oregano, thyme, rosemary, salt and nutmeg, and blend to make the sauce.
Pour the sauce over the lamb, sprinkle the reserved apricots over the lamb and, over a low heat, simmer the lamb for 10-15 minutes or until the lamb is cooked through.
Serve with steamed green vegetables andyour favourite mashed potato recipe.  I'd recommend Bergy’s Irish Mashed Potatoes #10974, which are beautifully creamy but also low in calories.
