Apricot Lamb Chops

Sauce

2 garlic cloves

½ cup apricot preserves

2 teaspoons grainy Dijon mustard

1 teaspoon low sodium soy sauce

½ teaspoon Worcestershire sauce

¼ cup fresh mint leaves

Salt and freshly ground black pepper to taste

Lamb

½ teaspoon salt

⅛ teaspoon black pepper

⅛ teaspoon cinnamon

8 thick rib lamb chops, up to ¾ inch thick

Fresh mint leaves for garnish

In a mini or small food processor mince the garlic. Add the remaining sauce ingredients and process until completely blended and smooth. Taste and adjust the seasonings. Set aside.

Add salt, pepper and cinnamon in a small dish; mix to combine. Evenly sprinkle over the lamb on both sides.

3. Prepare an oiled grill pan or skillet for medium-high-heat grilling. Saute the lamb chops 4-6 minutes per side for medium-rare, depending on thickness. Remove pan from the heat and add the sauce ingredients to the pan. With tongs, coat the lamb chops on both sides with the apricot sauce.

Place the lamb chops on serving plates, crisscrossing the ends for a pretty presentation. Spoon some of the remaining sauce from the pan over and garnish with mint leaves. Serve immediately.

Advance preparation: Lamb may be rubbed with the spices and refrigerated for up to 8 hours before cooking.

Serves four to six.

"The Great Cook" by James Briscione (Oxmoor House, 2015)