Quick & Easy

Quince, rosemary and red wine glazed lamb

quince, rosemary and red wine glazed lamb
4
20M

Ingredients

Method

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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