4 (6-oz.) loin lamb chops, 1 1/2 inches thick, all visible fat removed
1/2 tsp. garlic salt
1/2 tsp. freshly ground black pepper

Sauce:
6 oz. dried peach halves (1 C.)
2 C. fat-free chicken stock
1/2 tsp. dried oregano, crushed
1/4 tsp. ground allspice
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. paprika
1/4 tsp. salt
1/2 tsp. balsamic vinegar

Sprinkle both sides of the lamb chops evenly with the garlic salt and pepper, cover tightly, and set aside. Combine the dried peaches and chicken stock in a saucepan and bring to a boil over high heat. Reduce the heat to medium and boil, uncovered, for 5 minutes. Allow to cool slightly and then spoon the cooked peaches and all the liquid in the pan into a blender or a food processor. Add all the remaining ingredients and puree. If you want a thinner consistency, add a little water. Pour the mixture back into the same pan to reheat. Prepare the grill or preheat the broiler. Broil the lamb chops 4 minutes per side for medium-rare. To serve, place one lamb chop on each of 4 dinner plates and spoon about 1/2 C. of sauce over the top of each chop.

Makes 4 servings
Calories: 374
Fat: 19g