Andrew Faulkner
Tamarind Glazed Lamb with Dried Apricot Relish
Tamarind Glazed Lamb with Dried Apricot Relish
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Latin
Servings
8 servings
Prep Time
20 minutes
Cook Time
15-20 minutes
Ingredients
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1/2 cup Tamarindo, peeled and seeded
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1/2 cup orange juice
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1/3 cup light molasses
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1 teaspoon dried red pepper flakes, crushed
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3 tablespoons lime juice
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2 cups dried apricots, chopped
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6 tablespoons lemon juice
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1/3 cup cilantro, chopped
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2 tablespoons Jalapeno Chile (use Red Jalapeno) seeded and minced
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2 tablespoons golden brown sugar, packed
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2 tablespoons coriander seeds, cracked
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2 pounds lamb chops or rack of lamb
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1 large red onion, cut into 1/2 inch cubes
Glaze
Apricot Relish
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.
Filed in:
Cilantro,
Crushed Pepper,
Dried Apricots,
Entree,
Jalapeno Pepper,
Lemon Juice,
Lime Juice,
Organic Red Onion,
Red Jalapeno,
Tamarind Glazed Lamb with Dried Apricot Relish,
Tamarindo
