Tamarind-Glazed Lamb Skewers With Dried-Apricot Relish
By á-170456
Ingredients
- GLAZE:
- 1/2 cup seedless unsweetened tamarind paste (available at Indian markets)
- 1/2 cup fresh orange juice
- 1/3 cup mild-flavored (light) molasses
- 1 teaspoon dried crushed red pepper
- 3 tablespoons fresh lime juice
- APRICOT RELISH:
- 2 cups chopped dried apricots
- 6 tablespoons fresh lemon juice
- 1/3 cup chopped fresh cilantro
- 2 tablespoons minced seeded red jalapeño chilies
- 2 tablespoons golden brown sugar - (packed)
- 2 tablespoons cracked coriander seeds
- 2 pounds boneless leg of lamb cut 1/2" pieces (or 4 lbs lamb shoulder chops, fat trimmed, meat cut into 1/2" pieces)
- 1 large red onion cut 1/2" cubes
- 20 twelve-inch metal skewers
Details
Servings 6
Preparation
Step 1
For 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.
For 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.)
Thread lamb and onion pieces onto skewers, using about 6 onion and lamb pieces per skewer. (Skewers can be prepared 1 day ahead. Cover and chill.)
Prepare barbecue (medium-high heat). Sprinkle skewers 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.
This recipe yields 6 appetizer servings.
What to drink: A big red with lots of fruit, such as a California Zinfandel; an off-dry white with rich fruit, such as an Alsatian Pinot Gris; or pale ale.
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