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Moorish lamb with quince glaze recipe
- Cuisine: Modern Australian
- Serves 4
Quince, smoky paprika, garlic and fresh thyme combine to flavour the lamb and create a great tasting sauce to serve over it. This sauce would be equally good with chicken fillets.
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Allan Campion and Michele Curtis: chefs, parents and award-winning authors.
More recipes by Campion and Curtis
Ingredients
2 cloves garlic, crushed
1 tsp smoky paprika
1 tbsp vinegar or lemon juice
1 tbsp thyme leaves
1 tbsp olive oil
salt and freshly ground black pepper
4 lamb back straps or steaks
oil
2 tbsp quince paste
125 ml (½ cup) white wine
Preparation
Mix the garlic, paprika, vinegar, thyme leaves, oil, salt and pepper together. Brush over lamb and marinate for up to 1 hour.
Heat a heavy-based frypan over a medium–high heat. Add a splash of oil and cook the lamb for 3–4 minutes on each side until golden brown. Remove the lamb from the pan and set aside in a warm place to rest.
Tip away excess oil from the pan. Add the quince paste and white wine and bring to the boil. Whisk well and cook until the sauce reduces to a syrupy consistency. Check seasoning.
To serve, slice the lamb thickly and pour the quince glaze over.
Recipe from Everyday Cooking by Allan Campion and Michele Curtis with photographs by Greg Elms. Published by Hardie Grant Books.
If you enjoyed this Moorish lamb with quince glaze recipe then browse more Modern Australian recipes, meat recipes, christmas recipes and our most popular hainanese chicken rice recipe.
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