Recipe

Sticky quince roasted lamb

Feb 28, 1975 1:00pm
  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
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Ingredients

Sticky quince roasted lamb
  • 1.2 kilogram butterflied leg of lamb
  • 2 teaspoon fennel seeds
  • 2 teaspoon sweet paprika
  • 2 clove garlic, crushed
  • 1/4 cup (60ml) red wine vinegar
  • 1/4 cup (60ml) olive oil
  • 2 medium fennel bulbs (600g), trimmed, cut into wedges
  • 2 medium red onions (340g), cut into wedges
  • 1/4 cup (80g) quince paste
  • 1 medium lemon (140g), cut into wedges

Method

Sticky quince roasted lamb
  • 1
    Combine lamb, seeds, paprika, garlic, vinegar and 2 tablespoons of the oil in a large bowl. Cover; refrigerate 15 minutes.
  • 2
    Preheat oven to 240°C (220°C fan-forced).
  • 3
    Combine fennel, onion and remaining oil in a large baking dish. Place lamb on vegetables; season. Roast, uncovered, 20 minutes.
  • 4
    Meanwhile, stir quince paste in a small saucepan over low heat until warmed.
  • 5
    Remove dish from oven; brush warm paste over lamb. Roast, uncovered, 20 minutes or until lamb is cooked as desired. Remove lamb from dish. Cover, stand 15 minutes.
  • 6
    Meanwhile, return vegetables to oven for another 15 minutes or until tender.
  • 7
    Serve lamb with vegetables and lemon wedges.

Notes

Not suitable to freeze. You can also marinate the lamb in a large resealable plastic bag. Quince paste can be warmed in a microwave-safe jug in a microwave oven. Quince paste is available from delicatessens and most major supermarkets.

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