This is my adaptation of a Canyon Ranch Health Resort recipe from 'low-fat cooking guru' Jeanne Jones. It first caught my attention because of its low fat content; but with its fine blend of herbs, not surprisingly, it's also delicious. When I've served it, no one has in the least suspected that this is a low-fat recipe! I found it in Prevention Healthy Cooking's 'Eat up Slim down: tried-and-true recipes from real weight-loss winners' by Jane Kirby and David Joachim.
- 4 boneless lamb steaks, boneless, trimmed of all visible fat
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon fresh ground black pepper
- 4 ounces dried apricot halves
- 14 fluid ounces low sodium chicken broth
- 1⁄2 teaspoon balsamic vinegar
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon dried rosemary, crushed
- 1⁄4 teaspoon salt (to taste)
- 1⁄8 teaspoon ground nutmeg
- 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.