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Entree
8 servings
20 minutes
15-20 minutes
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.
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