Recipe courtesy of Guy Fieri
Episode: S'LAMB'n Ribs
Save Recipe Print
Total:
1 hr 20 min
Active:
20 min
Yield:
About 2 cups
Level:
Easy

Ingredients

Directions

Place the apricots and 1 teaspoon honey in a heat-proof bowl and cover with boiling water. Soak the apricots for 10 minutes to plump. Remove the apricots from the hot water and roughly chop.

In a food processor, combine the mint, parsley, cilantro, vinegar, lemon zest and juice, garlic, adobo sauce, cumin, paprika, salt, black pepper, red pepper, remaining tablespoon honey and olive oil and pulse until finely chopped. Add the rehydrated apricots and pulse until the consistency resembles a thick chunky sauce. Cover and store in the refrigerator to allow flavors to come together and serve with grilled meats.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

California Brick Chicken with Apricot-Mint Chimichurri

Recipe courtesy of Guy Fieri

Sparkling Apricot Mint Sours

Recipe courtesy of Giada De Laurentiis

Apricot-Mint Sours

Recipe courtesy of Bobby Flay

Roasted Lamb with Mint Chimichurri

Recipe courtesy of Damaris Phillips

Grilled Marinated Leg of Lamb with Asparagus and Mint Chimichurri

Recipe courtesy of Food Network Kitchen

Chimichurri

Recipe courtesy of The Hearty Boys

Chimichurri

Recipe courtesy of Chuck Hughes

Chimichurri

Recipe courtesy of Michelle Bernstein

Browse Reviews By Keyword