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