SPICED LAMB STEAKS

I had some lamb steak and I was looking for one easy to make but tasty recipe.  This is from Judith Wills "Top 200 Low Fat Recipes".  I was worried about the combination of cinnamon, cloves, pineapple, lime flavors, but it was a total success. My husband loved it.  Definitely I will make it again. 
Serves 2;  365 calories per portion; 18.5 g fat per portion

1/2 tbsp olive oil
2 lamb steaks (about 175 g each)
2 shallots, finely chopped
1 clove garlic finely chopped
1/2 tsp groung cinnamon
tiny pinch of ground cloves
1 tsp sauce flour
125 ml pineapple juice
20 ml strong chicken stock
juice of 1/2 lim3
salt and blak pepper

Heat half the oil in a non-stick frying pan, add the lamb steaks and cook them over a high heat for 2 minutes on each side until browned, then remove with a slotted spoon and set aside.

Add the rest of the oil to the pan with the shallots and stir over a medium-high heat for about 6 minutes until softened. Add the garlic and spices and stir for 1 minute.  You could add a finely chopped chili for a slightly hotter flavour.

Add the flour and stir for a few seconds, then pour in the pineapple juice, stock and lime juice. Season to taste, stir well and bring to the boil.

Reduce the heat, return the lamb steaks to the pan and simmer gently for about 10 minutes or until the lamb is cooked and the sauce has thickened. If the sauce thickens too much, add a little more pineapple juice.

Serving suggestion: new potatoes and peas or mangetout (?) are nice with this dish.

ROAST PORK WITH FIGS & PEARS

I read this recipe in the Kraft foods Healthy Living fall/winter publication, and I know I have to try it. So the occasion came this Saturday when we had friends over for dinner. It was a huge success. The meat was moist and light. The baked pears and onion slices gave a wonderful flavor to the dish. Definitely is a keeper. A great dish for any occasions.

1 pork tenderloin (1 lb/450 g), trimmed
2 fresh pears, each cut lengthwise into 8 slices
1 red onion, cut into 16 wedges
1 clove garlic, minced
1/4 cup Kraft Extra Virgin Olive Oil Fig Balsamic Vinaigrette Dressing

Heat oven to 425 F.
Place meat in 13x9-inch baking dish sprayed with cooking spray. Surround with pears, onions and garlic.
Bake 25 min. or until meat is done (160 F) drizzling with dressing the last 15 min.
Transfer meat to cutting board ; tent with foil. Let stand 10 min. before slicing. Serve with roasted pears and onions.