- Cactus Pear is also known as: Prickly Pear, Tuna, Indian Fig, Indian Pear or Barbary Fig
- Origin and cultivation: Native to Mexico and surrounding regions
- Availability: year-round
- Appearance: color can range from green to yellow to magenta
- Flavor: resembles watermelon
- Trivia: some have inedible seeds, and others have soft seeds so be sure to check so you don't crack a tooth
1/2 rack of lamb (8 ribs)
1 cactus pear
3 cloves of garlic, minced
1 tablespoon of freshly chopped mint
1/4 cup of dry white wine
1 shallot, minced
1 tablespoon of butter
1 tablespoon of olive oil
Salt and pepper
Cut the lamb chops into 2 pieces of 4 ribs each.
Preheat the oven to 425ºF.
Mince the garlic until it is nearly liquefied, using a fine grater. Add mint, olive oil, salt and pepper to the garlic. Smear over the 2 pieces of lamb chops.
Balance the chops on each other, put in an ovenproof pan, and then roast for about 25 minutes until the internal temperature of the lamb reaches 145ºF for medium or 160ºF for well done.
While the lamb is roasting, peel the cactus pear: Using a small knife, score cactus lengthwise 4 or 5 times, then peel off strips of the skin. If the seeds are soft and edible, coarsely chop. If the seeds are hard, put chucks of the cactus pear in a metal mesh strainer and squish the pulp through, discarding the seeds.
Once the lamb is done, remove from the pan and keep warm. Pour out some of the grease.
Put the pan on medium heat and add the shallot. Cook for about 2 or 3 minutes then add the cactus pear, white wine, salt and pepper. Stir in the brown bits stuck on the bottom with a spoon. Reduce the sauce for 4 or 5 minutes then remove from heat.
Cut up the lamb chops and spoon the sauce on top.