Quick & Easy

Quince, rosemary and red wine glazed lamb

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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