Slow-Roasted Lamb and Quince
You’re probably familiar with Apricot Chicken or even Beef with Orange, but have you ever tried lamb paired with roasted quinces?
Lamb and quince, when drizzled with honey, wine and spices, is simply heavenly. Truly.
A few years ago when my dear Mum was staying with us, we were given some quinces. With our preserving jars filled with gorgeous ruby-coloured stewed quinces, we still had a few quinces left over. I’m not exactly sure who had the brilliant idea of pairing lamb with quinces, but whoever it was, we’re very thankful!
This recipe combines the subtle sweet flavours of lamb and quince with bolder spices such as coriander, cumin and cinnamon.
Even if you’ve only got one or two quinces available, it’s still worth making this dish. (But be sure to divide the roasted quince amongst all the plates so everyone gets a taste!)
Our hint is to schedule this meal onto a night when you need to make an impression – it will certainly be remembered for years to come.
Succulent Slow-Roasted Lamb and Quince
- Leg of lamb (approx 1.5 – 2kg)
- ½ cup honey
- ½ cup chicken stock or white wine
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 cinnamon stick
- 3 medium quince, peeled, quartered, cored
For the gravy:
- knob of butter or tallow
- 1 tbsp plain flour or arrowroot
- 1/2 cup chicken stock, extra
- Preheat oven to 160°C.
- Combine honey, stock or wine, coriander seeds, cumin seeds and cinnamon stick in a bowl.
- Place lamb and quinces into a roasting pan.
- Drizzle sauce over lamb and quince. Season lamb with salt and freshly ground black pepper.
- Cover pan with foil.
- Roast for 3 – 3 1/2 hours or until lamb is cooked to your liking and quince is tender.
- Transfer lamb and quince to a serving platter and cover to keep warm. Discard cinnamon stick.
- Place roasting pan over a medium heat. Melt butter or tallow in pan.
- Make a paste with 3 tbsp water and flour or arrowroot. Using a whisk, stir, combining pan juices and sediment.
- Slowly add extra chicken stock and stir constantly until mixture comes to the boil.
- Serve with lamb and quince.
Serves 4 – 6.
(Recipe Inspiration: Mind Food)
If you make this dish, please let us know below. We’d love to hear from you.