Our Crispin Cider portfolio allows you to infuse the unique and innovative flavors of our different ciders into your everyday cooking. All recipes include use of Crispin Ciders and anyone using them must be 21+ or of legal drinking age.
2-3 lb Rack(s) of lamb ( *Cooking time- mine were small, about a pound each)
2 Tbsp Fresh Rosemary
1 Tbsp Fresh Thyme
3-4 Cloves garlic
Zest from 1/2 a lemon
1 Tbsp Sea Salt
2 tsp Freshly cracked black pepper
2 Bartlett Pears, just ripe and peeled
1 c Crispin Bare Naked Organic Cider
1/2 Yellow Onion
1 Clove garlic
1 Tbsp Olive Oil
1/4 c Dried Apricots
1 Tbsp Chicken Base (low sodium)
1/2 tsp Ground Coriander
1/2 lb Ricotta
1/2 cup-ish Heavy Cream
Zest of 1/2 a Lemon
Salt to taste
1) Ready your lamb. Mince rosemary, garlic and thyme, combine with salt, pepper, and lemon zest. Rub the lamb with olive oil and then the herb mixture. Let sit at a cool room temperature for up to an hour (at least 20 min) or wrap with cling wrap and refrigerate for up to overnight.
2) Prepare you compote. Begin by reducing your cider by half over medium heat, set aside. Dice pears, onions and apricots to about a 1/4 inch and mince garlic. In a medium pan over medium-high heat, heat 1 Tbsp of olive oil. Add in onions and cook until soft and slightly browned, about 5 minutes. Add in the apricots and cook a couple minutes more before adding in the cider, chicken base, diced pears and spices. Allow to simmer about 5 minutes more or until the pears are quite soft and the sauce has reduced. You may want to add a little more cider if you'd like it saucier.
3) Combine the ricotta and heavy cream with lemon zest. Season with salt to taste and set aside.
4) Preheat your grill to 400 degrees with half of the grill on low and the other half on medium high. If using a charcoal grill, make sure to pile the coals toward one side so you have a hot side and warm side.
5) Sear the lamb for about 2-3 minutes per side on the hot side of the grill. Move over to the low side and allow to cook about 5 minutes more per side or until they register 130 for medium rare chops and have browned nicely. Set aside and allow to rest 10 minutes before carving. *Cooking time will vary greatly depending on the size of your rack, just make sure it gets a good sear and reaches the proper temperature.
6) Serve each plate or chop with a dollop of the ricotta cream and a bit of the pear compote. Enjoy!
These potatoes were a great accompaniment to this dish and were super easy to make. Just boil some Yukon Gold potatoes (I chose smaller ones) until just cooked through. Rub with some olive oil and season with salt. Using the stems of the rosemary with the leaves removes, skewer the potatoes and toss them on the warmer side of the grill for 3 minutes per side after taking the lamb off the grill to rest.
An intensely satisfying summer dish- this is definitely something I will be making each year. Make sure to get extra cider to enjoy with the meal, it makes a perfect pairing.