Page title and description

Lamb
Lamb steaks with quince membrillo
Cook's notes
If you have no quince jelly or paste try using Cumberland sauce.Ingredients
- 8 shallots, thinly sliced
- sprig of rosemary
- 4 garlic cloves
- olive oil
- 25g butter
- 4 lamb steaks
- 200ml chicken or beef stock
- 4 tbsp cream
- 40g quince jelly or paste or membrillo (if it's very stiff, soften in a little warm water).
- lemon juice, to taste
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
-
Step 1
First slowly cook the shallots, rosemary and whole garlic in a little olive oil until golden. Remove with a slotted spoon and reserve. -
Step 2
Add half of the butter to the pan and raise the heat to fry off the lamb steaks to brown on both sides and be cooked to your taste (about 3-4 minutes each side and they will still be pink), remove and rest in a warm place whilst you make the sauce. -
Step 3
Add the remainder of the butter to the pan, return the cooked shallots and garlic together with the stock, turn up the heat and reduce to a syrup. Now stir in the cream and quince jelly to amalgamate. -
Step 4
Taste and adjust the seasoning, adding a few drops of lemon juice to taste and spoon over the lamb steaks.