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Chris Amirault

Apricot Habañero Glaze for Lamb

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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


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