Spiced Honey-Glazed Lamb Ribs #CrazyIngredientChallenge

I love the idea behind the Crazy Ingredient Challenge (CIC). In the CIC, we are assigned two ingredients to cook and create. Lori of Lori's Culinary Creations and Kelly of Passion Kneaded

are our fearless leaders. So, here goes...

August's Crazy Ingredient Challenge = chili powder and honey

Ingredients
Lamb

• 1 rack of lamb
• splash of olive oil
• freshly ground sea salt
• freshly ground pepper
• 1 T crushed garlic

Glaze

• ½ C olive oil
• 1 ½ C chopped yellow onion (approximately 1 large onion)
• ½ C tomato paste
• ½ C orange marmalade
• 1 C balsamic vinegar
• 1 C organic, raw honey
• ½ C Worcestershire sauce
• 1 C Dijon mustard
• ½ C  tamari
• 1 C  hoisin sauce
• 2 T chili powder
• 1 T ground cumin
• 2 crushed tepin chiles

Procedure
Lamb
Heat olive oil in a large skillet over high heat. Add crushed garlic and sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Arrange the rack bone side down in the roasting pan. Sprinkle with salt and pepper. Roast the lamb, covered with foil, in preheated oven (350 degrees F) for 20 to 25 minutes. Rub the rack of lamb with BBQ sauce and roast for an additional 10 minutes. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Glaze

Heat the oil in a large saucepan over low heat, add the onions, and cook for 10 to 15 minutes, until the onions are translucent but not browned.  Add the garlic and cook for 1 more minute.  Add the tomato paste, orange marmalade, vinegar, honey, Worcestershire, mustard, soy sauce, hoisin sauce, chili powder, cumin, and tepin chiles.  Bring to a boil, then lower the heat and simmer uncovered for 30 minutes.  Use the sauce immediately or pour into a container and refrigerate.

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