8 lamb loin chops, cut 1-inch thick
3 ripe nectarines, pitted and sliced
1/2 cup dry white wine or white grape juice
2 to 3 tsp. sugar
2 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary leaves
1 Tbsp. water
2 tsp. cornstarch

Combine nectarines and next 3 ingredients in a saucepan. Bring to boiling: reduce heat. Cover and simmer for 3 minutes. Mix water and cornstarch; stir into nectarine mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve over grilled chops.
Makes 4 servings

Recipe submitted by Dee