Tamarind-Glazed Lamb Skewers with Dried Apricot Relish
By Andrew Faulkner
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
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
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.
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.