4 (6-oz.) loin lamb chops, 1 1\/2 inches thick, all visible fat removed
\n1\/2 tsp. garlic salt
\n1\/2 tsp. freshly ground black pepper<\/p>\n
Sauce:
\n6 oz. dried peach halves (1 C.)
\n2 C. fat-free chicken stock
\n1\/2 tsp. dried oregano, crushed
\n1\/4 tsp. ground allspice
\n1\/4 tsp. ground coriander
\n1\/4 tsp. ground cumin
\n1\/4 tsp. paprika
\n1\/4 tsp. salt
\n1\/2 tsp. balsamic vinegar<\/p>\n
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.<\/p>\n
Makes 4 servings
\nCalories: 374
\nFat: 19g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n