Apricot Lamb Chops

Lamb pairs well with the Moroccan flavors of cinnamon and apricot. Pork chops may be substituted for lamb with equally scrumptious results. Serve with couscous and steamed green beans.

Yield: 4 servings (serving size: 2 lamb chops and about 2 tablespoons sauce)

Ingredients

• 1/2  cup  apricot preserves
• 2  teaspoons  Dijon mustard
• 1  teaspoon  bottled minced garlic
• 1  teaspoon  low-sodium soy sauce
• 1/2  teaspoon  Worcestershire sauce
• 1/4  teaspoon  salt
• 1/8  teaspoon  ground cinnamon
• 1/8  teaspoon  black pepper
• 8  (4-ounce) lamb loin chops, trimmed
• Cooking spray

Preparation

Combine first 5 ingredients in a small bowl; set aside. Combine salt, cinnamon, and pepper, and sprinkle over both sides of lamb. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook 5 minutes on each side or until desired degree of doneness. Remove skillet from heat; add apricot mixture, turning lamb to coat. Place 2 chops on each of 4 dinner plates; spoon remaining apricot mixture evenly over chops.

Nutritional Information

Calories:

287 (27% from fat)

Fat:

8.6g (sat 3g,mono 3.8g,poly 0.6g)

Protein:

26.1g

Carbohydrate:

26.7g

Fiber:

0.3g

Cholesterol:

81mg

Iron:

2.1mg

Sodium:

350mg

Calcium:

32mg