Tamarind-Glazed Lamb Skewers with Dried Apricot Relish

Ingredients

• 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 red jalapeno chile, 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

1. To prepare the glaze, bring tamarindo, orange juice, molasses, and pepper flakes to boil in small saucepan over high heat.
2. Reduce heat and simmer until reduced to 1 cup, stirring occasionally, about 8 minutes. Remove from heat.
3. Stir in lime juice.
4. To prepare the apricot relish, mix apricots, lemon juice, cilantro, jalapeno, brown sugar, and coriander in medium bowl to blend.
5. 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 and stir glaze over medium heat until heated through when ready.
6. Prepare barbecue on medium-high heat.
7. Sprinkle chops or rack with salt and pepper.
8. Grill lamb to desired doneness, turning once and basting with glaze during last minute of grilling, about 2 minutes total for medium-rare.
9. Transfer skewers to platter. Serve with relish.