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5 mins
Lamb with Quince Recipe

Lamb with Quince

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe
Marie-Danielle

Recipe by  

Lamb with Quince is truly tasty dish originating in North Africa but now a firm favourite in Southern France and other Mediterranean countries. Quince are related to apples and pears, and produce a fruit that is bright golden yellow when mature.

In Europe, quinces are commonly grown in central and southern areas where the summers are sufficiently hot for the fruit to fully ripen. They were also grown in the 18th-century New England colonies but have now become rare in North America due to their susceptibility to fireblight disease. Quince was introduced to New Zealand and Australia where, in some locations, it now grows wild.

      Preparation Time: 20 Minutes

      Cooking Time: 45 Minutes

Ingredients for Lamb with Quince

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
2 lb
lamb shoulder
1½ lb
quinces
3 oz
caster (superfine) sugar
7 tablespoons
olive oil
1 teaspoon
ground cinnamon
 
ground rosebuds
 
salt and pepper

 

How to Cook Lamb with Quince

  1. Remove any bone and cut the meat into about 10-12 pieces. Season with salt, freshly ground pepper, cinnamon and ground rosebuds then sautée in a large pan for a few moments in hot olive oil. Cover with water and allow to gently simmer.
  2. Meanwhile, wash and peel the quinces and cut them in pieces. Add them to the pan, sprinkle with the sugar and continue simmering, stirring from time to time.
  3. When the meat is cooked (about 30- 45minutes depending on the size of the pieces), remove from the heat and allow to rest for a few minutes. Serve hot with steamed potatoes, pasta or couscous. Or serve cold with a simple salad of lettuce leaves.

 
Marie-Danielle MARIE-DANIELLE'S HOT TIP:
Quinces are peeled and cut more easily if steamed for about half an hour first.
 
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Reviews of Lamb with Quince

Rating 4 out of 5 - Many cooks will make this recipe again December 27 2014
This recipe is delicious. I had some frozen cooked quinces from earlier in the year (I'm in New Zealand). Luckily, my daughter works in the meat industry here in NZ and she keeps me supplied with top-quality boned-out lamb legs. Everybody loved it.
(4 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again July 30 2014
I am lucky, I live in Spain and have a quince tree in the lane. Also it is available in the shops, ready to use. It is fantastic with pork. I really like lamb so I enjoyed making this for friends who love rustic type dishes. The lamb was meltingly tender and the combination of spices worked really well. Served with couscous and a nice Rioja, this was a real hit!
(1 review)
 

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