This Lamb Rib Chops with Prickly Pear Glaze recipe came about from a recent picture I took to describe Paleo 101. I had purchased an eclectic variety of items to display in the photo and didn’t want anything to go to waste. So, today, I decided to make a glaze out of the prickly pear and try it on some lamb rib chops. I mean, I love cherries and pork chops and other fruit and meat combinations, so why not? This pairing was tasty and the sweetness of the pear played nicely against the almost gaminess of the lamb. I hope you enjoy!
Lamb Rib Chops with Prickly Pear Glaze
- 1 prickly pear, peeled and diced
- 1/4 teaspoon minced garlic
- 1/2 teaspoon sea salt
- pinch of cayenne pepper
- 1 teaspoon chopped dill
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 pound lamb rib chops, about 6 chops
- optional garnish: fresh thyme leaves or dill
- In a small saucepan, place diced pear, garlic, salt, cayenne, dill, maple syrup, lemon juice, and zest. Bring to a boil. Allow to simmer unlidded for 5 minutes.
- Transfer mixture to a small food processor and pulse until blended. Pour mixture through a sieve and discard seeds. Let mixture cool.
- Brush the lamb with glaze reserving 1 tablespoon. Season with salt.
- Heat a grilling pan over medium-high heat. Lightly oil. Cook chops on each side for 3-4 minutes until desired internal temperature is reached. I usually take mine up at 135-140 degrees and let rest for 5 minutes. They will continue to cook during the resting phase bringing the temp up to 145 degrees (mid-rare). Transfer chops to a plate for the resting phase and brush with remaining glaze. Serve with optional herb garnish.