For a really quick & easy & very tasty mid week meal this week I turned to the Marie Claire ‘Food Fast’ book for inspiration & found this yummy lamb dish which seriously takes no time at all to put together. As you can see I served it with sweet mash potato & asparagus. Note - you could also make your own quince paste as Another outspoken female did this week but then it wouldnt be as quick would it, very impressed with the effort though?
Lamb with Quince Glaze
600g lamb backstrap or eye of loin
1 tablespoon oil
3 tablespoons quince paste
2/3 cup dry white wine
cracked black pepper
Trim lamb of any fat or sinew. Heat oil in a frying pan over high heat. Add lamb & cook for 1-2 minutes on each side or until well sealed & browned. Remove lamb from pan & place on a plate. Reduce heat to medium and add quince paste, wine & pepper to pan and simmer for 2 minutes or until glaze has thickened slightly. Simmer lamb in the quince glaze for an extra minute on each side or until cooked to your liking. Slice lamb into large pieces & serve with the quince glaze.
Lamb with Quince Glaze
600g lamb backstrap or eye of loin
1 tablespoon oil
3 tablespoons quince paste
2/3 cup dry white wine
cracked black pepper
Trim lamb of any fat or sinew. Heat oil in a frying pan over high heat. Add lamb & cook for 1-2 minutes on each side or until well sealed & browned. Remove lamb from pan & place on a plate. Reduce heat to medium and add quince paste, wine & pepper to pan and simmer for 2 minutes or until glaze has thickened slightly. Simmer lamb in the quince glaze for an extra minute on each side or until cooked to your liking. Slice lamb into large pieces & serve with the quince glaze.
1 comment:
Thanks for the mention. I think if I ever made quince paste again, short of having a slave to peel and stir, I'd get my knives professionally sharpened first and find one of those automatic polenta stirrer machines! Or perhaps I should just meditate more and get into the zen of it all :)
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