Lamb Chops With Apricot And Herb Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless lamb steaks, boneless, trimmed of all visible fat
• 1/2 teaspoon garlic salt
• 1/2 teaspoon fresh ground black pepper
• 4 ounces dried apricot halves
• 14 fluid ounces low sodium chicken broth
• 1/2 teaspoon balsamic vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt (to taste)
• 1/8 teaspoon ground nutmeg

Recipe

• 1 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.
• 2 add the stock and the apricots to a medium pan, over a high heat, and bring to the boil.
• 3 reduce the heat to low and simmer for 5 minutes, or until the apricots are very soft.
• 4 reserve half of the apricots and set aside.
• 5 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.
• 6 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.
• 7 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.