- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
Glaze
- 1/2 cup Tamarindo peeled and seeded
- 1/2 cup Orange Juice
- 1/3 cup Light Molasses
- 1 teaspoon Dried Red Pepper Flakes crushed
- 3 tablespoons Lime Juice
Apricot Relish
- 2 cups Dried Apricots chopped
- 6 tablespoons Lemon Juice
- 1/3 cup Cilantro chopped
- 2 tablespoons Jalapeno Chile (use Red Jalapeno) seeded and minced
- 2 tablespoons Golden Brown Sugar packed
- 2 tablespoons Coriander Seeds cracked
- 2 pounds Lamb Chops or Rack of Lamb
- 1 large Red onion cut into 1/2 inch cubes
Directions
Glaze
Bring first 4 ingredients to boil in small saucepan over high heat. Reduce heat and simmer until reduced to 1 cup, stirring occasionally, about 8 minutes. Remove from heat. Stir in lime juice.
Apricot Relish
Mix apricots and next 5 ingredients in medium bowl to blend. Season relish to taste with salt and pepper. (Glaze and relish can be made 1 day ahead; cover separately and chill. Bring relish to room temperature. Stir glaze over medium heat until heated through.)
Prepare barbecue (medium-high heat). Sprinkle chops or rack with salt and pepper. Grill lamb to desired doneness, turning once and basting with glaze during last minute of grilling, about 2 minutes total for medium-rare. Transfer skewers to platter. Serve with relish.
