1 (16-ounce) can apricots in juice

1 tablespoon white wine vinegar

2 teaspoons cornstarch

2 tablespoons seeded and finely minced jalapeño peppers

½ cup 100% fruit (no sugar added) apricot preserves

2 teaspoons Cascadian Farm frozen Organic Orange Juice Concentrate

2 tablespoons water

¼ teaspoon mustard powder

8 (5-ounce) lamb sirloin steaks

( ¾ ″ thick)

Spectrum Naturals Extra Virgin Olive

Spray Oil with Garlic Flavor

• Add the juice from the canned apricots, the vinegar, and cornstarch to a small saucepan. Whisk well to remove any lumps. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring constantly for 1 minute or until the mixture thickens. Remove from heat. Finely chop the apricots and add them to the sauce along with the jalapeño. Set aside until ready to serve.

• Preheat grill coals to medium-hot (350° to 400°).

• Add the apricot preserves, orange juice concentrate, water, and mustard powder to a microwave-safe bowl; microwave on high for 30 seconds. Whisk the mixture. If it's not yet melted to a spreadable consistency, microwave on high for additional 10-second intervals, stirring after each interval.

• Pat the steaks dry with paper towels. Lightly spray each side with the garlic-flavored spray. Place the steaks on a grill rack over direct heat. Grill for 3 minutes each side. Baste with the apricot-orange juice mixture and grill for an additional 2 minutes per side, or until cooked to desired doneness. (The direct heat is important at first to sear the meat, but may cause the meat to char once it's basted; if so, use tongs to move the steaks to indirect heat or a spot on the grill that is less hot.) Serve immediately with the apricot-jalapeño sauce.