Mediterranean Lamb with Spiced Quince has a unique flavor especially suited to the tastes coming from the Mediterranean. Spicy, sweet and subtle flavors of the cooked lamb loin with cardamom, anise and cinnamon, are the secret to this meal with delightful, heady aromas. The lamb and quince are deliciously paired in this exotic, auspicious feast not only for the stomach but the senses too.
To make Mediterranean Lamb with Spiced Quince, you will need the following ingredients:
Preheat oven to 275 °F.
Clean lamb with running water and pat dry with paper towels. Season with salt and pepper on all sides.
In a large nonstick skillet, heat 1-2 tablespoons oil and cook lamb until browned all over.
In the preheated oven, roast the browned lamb loin on a rack over an ovenproof skillet for 30 minutes.
Add beef broth to skillet and scrape any excess drippings or browned bits from the base of the pan. Cook until liquid is reduced.
Drizzle lemon juice of the chopped quince pieces.
In the large skillet, saute onions until soft and translucent. Deglaze with a bit of beef broth.
Add quince, honey, cardamom, star anise and cinnamon stick. Simmer for about 15 minutes, adding beef broth as needed to prevent scorching and until soft. Drain quince through a sieve and remove spices and excess bits.
In a dry frying pan, roast pistachios.
Mix roasted pistachios with the skillet drippings, quince, remaining honey and some more beef broth. Season with salt and pepper.
Remove lamb from the oven and let rest for a few minutes before cutting into slices and serving on top of the spiced quince.
This Mediterranean Lamb with Spiced Quince is known to the British who call this method of cooking, a stew, the Americans better know it as a casserole and in East African, a tagine. We refer to it as a one pot meal! Try it and let us know what you think of the flavors! Tag #cookmerecipes online and share your pictures with us!
I love it! Thanks for sharing recipe!
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