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.