Lamb and quince pot roast
7 hr 30 min
7 hr 10 min
Quinces are traditionally used in jams and preserves because of their naturally tart flavour. We’ve decided to make them a star by adding them to lamb pot roast. Its flavour combines with the sherry, vinegar and honey to create wonderfully sweet syrup that coats the lamb and spuds.
½ cup(s), (125ml)
Lamb leg roast, raw
1300 g, (bone-in)
¼ cup(s), (60ml)
Apple cider vinegar
40 ml, (2 tbs)
2 tbs, chopped
600 g, chat
- Place quinces in a 4.5 litre (18-cup) slow cooker. Combine stock, sherry, vinegar, honey and chopped rosemary in a small bowl. Pour over quinces.
- Tie lamb at 3cm intervals with kitchen string to secure. Season with salt and pepper. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook lamb, turning, for 5 minutes until browned. Transfer to slow cooker.
- Heat remaining oil in same pan over medium heat. Cook eschalots, stirring, for 2–3 minutes or until browned. Place in slow cooker. Cook, covered, on low for 4 hours (or high for 2 hours). Add potatoes and cook on low for 4 hours (or high for 2 hours).
- Remove lamb and thickly slice. Serve with eschalots, potatoes, a drizzle of cooking liquid and sprinkled with extra rosemary.
SERVING SUGGESTION: Steamed green beans and brussels sprouts.TIPS: Peel and cut quinces just before using as they go brown very quickly. IN THE OVEN If you don’t have a slow cooker, preheat oven to 160°C or 140°C fan-forced and bake quince mixture (Step 1) in a large covered baking dish for 30 minutes. Add lamb and eschalots and cook, uncovered, for 2½ hours or until lamb is tender. Add potatoes for last 45 minutes of cooking.