Ingredients
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4 boneless lamb steaks, boneless, trimmed of all visible fat
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1/2 teaspoon garlic salt
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1/2 teaspoon fresh ground black pepper
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4 ounces dried apricot halves
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14 fluid ounces low sodium chicken broth
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1/2 teaspoon balsamic vinegar
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1/2 teaspoon dried oregano
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1/2 teaspoon dried thyme
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1/4 teaspoon dried rosemary, crushed
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1/4 teaspoon salt (to taste)
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1/8 teaspoon ground nutmeg
Instructions
- Sprinkle both sides of the lamb evenly with the garlic salt and pepper, warm a large non-stick pan (with a lid for use later) over a medium heat until hot, add the lamb and brown on both sides.
- Add the stock and the apricots to a medium pan, over a high heat, and bring to the boil.
- Reduce the heat to low and simmer for 5 minutes, or until the apricots are very soft.
- Reserve half of the apricots and set aside.
- Transfer the other half of the apricots and all of the stock to a blender or food processor, add the vinegar, oregano, thyme, rosemary, salt and nutmeg, and blend to make the sauce.
- Pour the sauce over the lamb, sprinkle the reserved apricots over the lamb and, over a low heat, simmer the lamb for 10-15 minutes or until the lamb is cooked through.
- Serve with steamed green vegetables andyour favourite mashed potato recipe. I'd recommend Bergy’s Irish Mashed Potatoes #10974, which are beautifully creamy but also low in calories.