Lamb and quince pot roast
3
Points®
Total time: 7 hr 30 min • Prep: 20 min • Cook: 7 hr 10 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Fresh quince
3 small
Beef stock
½ cup(s), (125ml)
Lamb leg roast, raw
1300 g, (bone-in)
Sherry, dry
¼ cup(s), (60ml)
Apple cider vinegar
40 ml, (2 tbs)
Honey
2 tbs
Fresh rosemary
2 tbs, chopped
Olive oil
1 tbs
Eschalot(s)
12 whole
Baby potatoes
600 g, chat
Instructions
1
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.
2
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.
3
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).
4
Remove lamb and thickly slice. Serve with eschalots, potatoes, a drizzle of cooking liquid and sprinkled with extra rosemary.
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