Recipe

Quince, rosemary and red wine glazed lamb

May 31, 2010 2:00pm
  • 20 mins cooking
  • Serves 4
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Ingredients

Quince, rosemary and red wine glazed lamb
  • 2 sprigs fresh rosemary
  • 2 (400g) lamb backstraps
  • 1 tablespoon olive oil
  • 100 gram quince paste
  • 1 teaspoon bottled crushed garlic
  • 1 cup (250ml) dry red wine
  • 200 gram green beans

Method

Quince, rosemary and red wine glazed lamb
  • 1
    Remove leaves from rosemary sprigs and chop finely. Combine rosemary, lamb and oil in medium bowl; season.
  • 2
    Heat large frying pan over medium-high heat. Cook lamb about 3 minutes each side or until cooked as desired. Remove from pan, cover; stand 5 minutes.
  • 3
    Add quince paste to same heated pan and stir over medium heat until softened. Add garlic and wine to pan. Continue stirring until mixture is combined. Simmer, uncovered, about 3 minutes or until the glaze has thickened.
  • 4
    Meanwhile, steam beans until just tender; drain.
  • 5
    Slice lamb thinly; serve drizzled with glaze.

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