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Source: America's Favorite Food Associations

Lamb Chops with Apricot Pilaf
Add a vegetable or salad to complete this meal.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
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4 shoulder lamb chops, 3/4-inch thick, trimmed
1 tablespoon olive oil
1/2 cup green onion, thinly sliced
1 package (6.9 ounces) rice pilaf mix
1 3/4 cups water
1/4 cup apricot preserves, (chop large pieces)
1/3 cup lowfat yogurt, plain
1 tablespoon chopped parsley
1 tablespoon balsamic vinegar
1/4 teaspoon garlic salt

In medium saucepan, heat oil over medium heat. Add onion and cook 3 minutes, stirring frequently. Add rice pilaf mix and cook 30 seconds, stirring occasionally. Add water and contents of spice sack; bring to a boil. Cover and reduce heat to low; simmer 25 minutes. Stir preserves, yogurt and parsley into rice mixture; heat through. Meanwhile, brush both sides of lamb with vinegar and sprinkle with garlic salt. Broil 4-5 inches from heat 5 minutes per side or to desired doneness. Serve with rice.

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