Lamb Chops with Quince
 
Prep time
Cook time
Total time
 
PS - You can adjust the meat and grain to your preference
Author:
Serves: 4
Ingredients
  • 12 lamb cutlets (I used lamb rib chops)
  • 2 large quince
  • 6-8 shallots (eschallots) peeled and quartered lengthways
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 sprigs thyme
  • 1 large sprig rosemary
  • ¼ cup sugar
  • 500ml water
  • ⅓ cup burghul (I used a medium grain)
  • 1 teaspoon pomegranate molasses
  • 2 tablespoons slivered or chopped pistachios
  • salt and pepper
Instructions
  1. Preheat the oven to 180 degrees celcius
  2. For the quince, peel, halve and cut each half into 4 wedges and carve the core out.
  3. Place an ovenproof sauté pan (with lid) on a medium heat on the stove.
  4. Melt the butter and add the olive oil.
  5. Toss the shallots and quince and herbs into the pan and sizzle away for 10 minutes or so, season with salt and pepper.
  6. Pour in the water and bring to the boil.
  7. Place the lid on the pan and place in the oven for 20-30 minutes until the quince is soft and tender.
  8. Once cooked, scoop the fruit, onions and herbs out of the liquid and set aside, discarding the herb sprigs.
  9. Put the burghul into the pan and back on the stove simmer for 15 minutes until the liquid is absorbed and the burghul is cooked. Add a little more water if necessary. The burghul should be soft and fluffy but not too dry.
  10. Stir through the pomegranate molasses and place the fruit and onion mix back and toss to combine.
  11. On a hot grill, place seasoned lamb chops and cook to your liking.
  12. Serve the hot lamb over the quince so the juices can fall down into the burghul. Scatter the pistachios and enjoy.
Recipe by Dish and the Spoon at https://dishandthespoon.com/2015/11/18/q-is-for-quince/