How to make red wine glazed lamb with quince and rosemary
Tenderly cooked lamb goes perfectly with celeriac puree and rosemary for a hearty Friday night meal
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1 medium celeriac (750g), trimmed, chopped coarsely
500ml chicken stock
2tsp lemon juice
125ml single cream
2 lamb fillets (400g)
1tbsp finely chopped fresh rosemary
1tsbp olive oil
100g quince paste
1 clove garlic, crushed
250ml red wine
200g green beans, trimmed, halved lengthways
Combine celeriac and stock in a medium saucepan, add enough water to just cover celeriac. Bring to the boil, covered. Reduce heat; simmer, uncovered, for about 15 minutes or until tender. Drain. Blend or process celeriac with lemon juice and cream until smooth. Season to taste. Cover to keep warm.
Meanwhile, heat a large frying pan over medium-high heat. Combine lamb, rosemary and oil in a medium bowl; season. Cook lamb about 3 minutes each side or until cooked as desired. Remove from pan, cover; stand 5 minutes.
Add quince paste to same heated pan; cook, stirring, over medium heat, until softened. Add garlic and wine; cook, stirring, until mixture is combined. Simmer, uncovered, about 3 minutes or until the glaze has thickened; strain.
Meanwhile, microwave beans until just tender; drain. Slice lamb; serve drizzled with glaze. Accompany with celeriac puree and beans, top with ground black pepper.
Lakeland Express Easy-to-make Recipe Book, £5.99
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