Oven Roasted Lamb With Quince

I N G R E D I E N T S

• 10-12 CKB round lamb chops or 4/4 chops
  
• 3-4 quinces (peeled, cored and sliced)
• 1 cup apple juice
• 1 cup water
• 2 garlic cloves crushed
• 1/3 cup balsamic vinegar
• 1 tablespoon chopped oregano
• 1 tablespoon chopped rosemary
• 2 tablespoons olive oil
• 1 teaspoon sea salt

M E T H O D

1. Preheat oven to 160°C
2. Line a roasting pan with baking paper and drizzle with olive oil.
3. Arrange the lamb chops, overlapping in the pan, with both the quince sliced and the minced garlic spread throughout the dish, under and on top of the chops.
4. Pour the balsamic vinegar, apple juice and water over the chops.
5. Sprinkle the oregano, rosemary and sea salt over the dish and place in the oven covered for one hour, then uncovered on 180°C for 20 minutes or until browned and caramelised.
6. Serve and devour! Perfect with rice, couscous or a Celeriac/Potato mash.

T I P S

Make it Moroccan: - minus the rosemary & oregano, instead add fresh coriander, lemon and cardamom and serve with fluffy couscous for a fantastic winter tagine.