
Lamb and quince pot roast
9
9
7
SmartPoints® value per serving
Total Time
7 hr 30 min
Prep
20 min
Cook
7 hr 10 min
Serves
6
Difficulty
Moderate
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)
Sherry, dry
¼ cup(s), (60ml)
Apple cider vinegar
40 ml, (2 tbs)
Honey
2 tbs
Fresh rosemary
2 tbs, chopped
Lean easy carve lamb roast
800 g, (Buy 1.3kg with bone)
Olive oil
1 tbs
Eschalot(s)
12 whole
Baby potato
600 g, chat