1 teaspoon low sodium soy sauce

1/2 teaspoon Worcestershire sauce

1/4 cup fresh mint leaves

Salt and freshly ground black pepper to taste

For the lamb

1/2 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon cinnamon

8 thick rib lamb chops, up to 3/4 inch thick

Fresh mint leaves for garnish

1. In a mini or small food processor mince the garlic. Add the remaining sauce ingredients and process until completely blended and smooth. Taste and adjust the seasonings. Set aside.

2. Add salt, pepper and cinnamon in a small dish; mix to combine. Evenly sprinkle over the lamb on both sides.

3. Prepare an oiled grill pan or skillet for medium-high-heat grilling. Saute the lamb chops 4 to 6 minutes per side for medium rare, depending on thickness.

4. Remove pan from the heat and add the sauce ingredients to the pan. With tongs, coat the lamb chops on both sides with the apricot sauce.

5. Place the lamb chops on serving plates, crisscrossing the ends for a pretty presentation. Spoon some of the remaining sauce from the pan over and garnish with mint leaves. Serve immediately.

Advance preparation: May be prepared up to 8 hours in advance through Step 2, covered and refrigerated.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)