Mongolian Lamb Chops Recipe

• 2 tsp Teriyaki Sauce
• 1/8 tsp Cayenne Pepper
• 4 Lamb Chops (4 oz.)
• 2 cup Apricot Jam
• 1/2 cup Dry White Wine
• 1/4 cup fresh Lemon Juice

• Combine apricot, dry white wine, fresh lemon juice, Teriyaki sauce and cayenne pepper and reduce it to ¾ of a cup.
• Cook lamb chops and place it for 3 minutes on a side for cooling. Add the sauce and serve.