Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Chris Amirault

Apricot Habañero Glaze for Lamb

Recommended Posts

Apricot Habañero Glaze for Lamb

This is a glaze for lamb ribs that I discuss here. The lamb ribs have baharat-based spice rub on them, so for contrast this glaze tends toward sweet, sour, fruity heat. You may want to adjust the sugar and habañero to your liking. The flesh of the fresh apricots give the glaze body; if you have only dried, reconstitute them in warm water for 30-45 minutes and add some of the resulting soaking liquid as needed.

It tastes swell, and it really smells wonderful. I concocted it for ribs, but it'd also make a fine glaze for a slowly grilled butterflied leg of lamb. Makes a generous cup.

  • 4 apricots (about 12 oz), roughly chopped
  • 1 small onion (2 oz), minced
  • 1 habañero chile, minced
  • 1/4 c pomegranate molasses
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 2 T sugar
  • 1 tsp salt
  • 1/4 water

Bring all ingredients to the boil in a sauce pan and reduce to a simmer. Cook until the glaze reaches a thick consistency and the apricot flesh breaks down, about an hour, stirring occasionally and adding water as needed. It will be chunky, so if you'd like a finer consistency, puree with an immersion blender and/or press through a sieve.

Brush onto ribs just before finishing them on the grill and serve on the side for diners to slather.

Keywords: Easy, Hot and Spicy, Sauce, Middle Eastern

( RG2008 )


Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...