Perfect Pair: Maple-Herb Crusted Rack of Border Springs Lamb with Cranberry Chutney
We collaborated with The American Lamb Board and
Border Springs to create a nontraditional main course for those who wanted
something different from Turkey.
All of the lamb came directly from Virginia.
Feel free to use this instead of turkey or make it as another option to the
traditional Thanksgiving bird.
1 tablespoon finely chopped fresh mint
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 tablespoons olive oil
2 (8-bone; 24-to 26-ounce) Border
Springs racks of lamb
Preheat oven to 400°F. Rub with olive oil and season
the Rack of Lamb with maple seasoning, herbs, salt and
In heavy, braising pan over high heat, heat remaining 2
tablespoons oil until hot but not smoking. Sear rack, meat side down, moving
occasionally to prevent sticking, until deep golden brown and crust forms,
about 2 minutes. Flip to sear underside in same manner, about 2 minutes, then
sear bottom of rack in same manner, 2 minutes more.
Flip rack back to meat side up, then transfer pan to oven and roast 7 minutes.
Add maple syrup to the lamb continue roasting until thermometer
inserted 2 inches into thickest part of lamb registers 130°F (for medium
rare), 7 to 8 minutes more. Allow to rest for 10 minutes and slice chops to
plate. Serve immediately and top with Cranberry Chutney.
12 ounces fresh or frozen cranberries
1 cup Tonewood Maple Syrup
1/2 cup water
1/4 cup sugar
1 apple, chopped
1 ½ teaspoons of pumpkin spice
1 teaspoon of ground ginger
Combine the ingredients in a saucepan and bring to a boil.
Stir the mixture continuously and reduce heat. Simmer for 15-20 minutes
until apple is tender and mixture thickens. (You can also serve this as a
2010 Cabernet Franc from Tarara: Delicious with lamb.
3 Star Brewing Co., “Sea Change”,
American Pale Ale (6.9%)
The newest offering in the DC brewery’s arsenal, the Sea Change’s
bright hop character, created from Centennial, Cascade, and Zythos hops,
lingers on the palate to mingle nicely with the gaminess of the lamb and
tartness of the fruit. Since opening this past summer in the Takoma Park neighborhood of the District, the
artisanal craft brewery has released more than 7 different styles for
consumption at more than 35 restaurants and bars throughout DC.
Allagash Four (10.0% ABV) Four is our Quad. It has four malts, four
different hop varietals and fermented FOUR times with FOUR different yeast
strains. It’s almost like a big brother to the dubbel. It has similar characteristics
but is more layered and complex. It’s a big ol’ malt bomb. When one pairs
beer and food one of two things typically happen –it’s either a complement or a
contrast. This dish might allow both. It’s going to complement the maple
herb crusted lamb but should be a contrast to the tart chutney.
Mad Fox Saison (6.0% ABV)
Sturdy farmhouse-style ale that showcases yeast from northern France, along
the Belgian border. The earth and spice notes as well as the citrus fruit
character are yeast driven. The balance and complexity of the aroma will change
as the beer warms in your hand. Medium bitterness and honey-ish malt with a
Flying Dog Brewery, St. EADman Belgian Dark Ale
An extremely limited-release that pays homage to label artist
Ralph Steadman, this Belgian Dark Ale has dark cherry sweetness and assertive
Belgian yeast notes that match the intensity of this dish.
Topiary 2010 from Boxwood: Brick-red
color, with a very complex nose of strawberry, pepper, tobacco and molasses
with some oak notes. Medium-full bodied on the palate. Cherry pit and red
fruit predominate, with a round midpalate and soft/sweet tannins. The finish is
fresh and very long, with notes of dried herbs and a touch of oak.
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