Potted Lamb Chops In Apricot Sauce
|Lamb shoulder chops||12 Ounce|
|Vegetable oil||2 Teaspoon|
|Diced onion||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Reduced calorie apricot spread||4 Teaspoon|
|Minced pared ginger root||1 Teaspoon|
|Soy sauce||1 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
On rack in broiling pan broil lamb chops until rare, at least 3 minutes on each side; set aside.
In 10-inch skillet heat oil; add onion and garlic and saute until onion is softened.
Add apricot spread, ginger, and soy sauce and bring to a boil.
Sprinkle lamb chops with salt and pepper; add chops and water to apricot sauce.
Reduce heat, cover, and let simmer, turning once, until meat is fork-tender, about 30 minutes.