Anonymous Fri Oct 07 11:33:07 2005

6 lamb loin chops, 1 inch thick

(about

1-1/2 pounds)

1/4 cup apricot spreadable fruit

2 tablespoons red wine vinegar or

cider vinegar

2 tablespoons Dijon mustard

1/2 teaspoon reduced-sodium soy sauce

1/4 teaspoon pepper

Trim fat from lamb chops. Mix remaining ingredients. Brush lamb with 1/3 cup apricot mixture; reserve remaining mixture. Let stand 20 minutes at room temperature or cover and refrigerate up to 12 hours.

Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Place lamb on rack in broiler pan. Brush with reserved apricot mixture. Broil with tops 5 inches from heat about 5 minutes or until brown; turn. Brush with pan drippings. Broil 6 to 9 minutes longer for medium doneness (160 degrees). 6 servings