Ingredients

4 boneless skewered sirloin lamb chops (4 ounces each), trimmed of all visible fat
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
8 ounces dried apricot halves
14 1/2-ounce can defatted chicken stock
1/2 teaspoon balsamic vinegar
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

Directions

Sprinkle both sides of the lamb chops evenly with the garlic salt and pepper. Place a large nonstick skillet over medium heat until drops of water sprinkled into the skillet dance on the surface. Arrange the lamb in the skillet and brown well on both sides.

Meanwhile, combine the apricots and stock in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and boil for 5 minutes.

Transfer half of the apricots and all of the liquid to a blender or food processor. Add the vinegar, oregano, thyme, rosemary, salt and nutmeg. Puree. Pour over the browned lamb chops. Sprinkle with the remaining cooked apricots. Reduce the heat to low, cover and simmer for 10 minutes.

To serve, remove the lamb from the skillet and remove the skewers. Stir the sauce well and spoon over the lamb. Makes 4 servings.

Nutritional information per serving: 359 cal., 8 g fat, 75 mg chol., 525 mg sodium.