Moorish lamb with quince glaze

Moorish lamb with quince glaze

By
From
What's for Dinner?
Serves
4
Prep
10 mins
Cooking time
15 mins
Photographer
Gorta Yuuki

This sweet, smoky sauce is also good with chicken fillets.

Ingredients

Quantity Ingredient
2 garlic cloves, crushed
1 teaspoon smoked paprika
1 tablespoon lemon juice
1 tablespoon thyme leaves
olive oil
salt and freshly ground black pepper
4 lamb backstraps or steaks, about 600 g
2 tablespoons quince paste
3 tablespoons white wine
125ml chicken stock
2 tablespoons chopped coriander leaves or flat-leaf parsley

Method

  1. Mix together the garlic, paprika, lemon juice, thyme and 1 tablespoon of olive oil and season with the salt and pepper. Brush the mixture over the lamb and leave to marinate for up to 1 hour, time permitting.
  2. Heat a heavy-based frying pan over medium–high heat and add a splash of oil. Cook the lamb for 6–8 minutes, or until golden brown, turning once or twice. Transfer to a warm plate and leave to rest for 5 minutes, covered, in a warm place.
  3. 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 has reduced by half. Add the chicken stock and cook until the liquid reduces to a syrupy consistency. Check the seasoning.
  4. To serve, slice the lamb thickly, pour on the quince glaze and garnish with the coriander or parsley. Delicious with soft polenta.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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