Glazed Lamb with Roast Veggie Toss and Quince Jus

Glazed Lamb with Roast Veggie Toss and Quince Jus

Ready in 40 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, September 17, 2017.

Remember not to wash out your frypan after cooking your lamb, as you want all the juices from the meat to give the jus an added boost of flavour.


Ingredients

Roast veggie toss

  • 200g potatoes, scrubbed and cut into 1cm-thick rounds
  • 1 parsnip, peeled and cut into 1cm x 4cm sticks
  • 2 carrots, peeled and cut into 1cm x 4cm sticks
  • 1 teaspoon GF lamb spice mix

Glazed lamb

  • 80g GF quince paste
  • 1 tablespoon water
  • 550g butterflied lamb leg (at room temperature)
  • 2 teaspoons GF lamb spice mix
  • 1 clove garlic, minced
  • 2 teaspoons olive oil
  • 1 teaspoon GF vinegar (e.g. red wine, white wine)

Greens

  • 1 head broccoli
  • 250g frozen peas
  • 1 tablespoon butter (optional)

Quince jus

  • 1 cup GF beef stock
  • 40g GF quince paste

Steps

  1. Preheat oven to 220°C. Line two oven trays with baking paper. Bring medium pot of salted water to the boil. Toss potatoes, parsnip, carrots and first measure of lamb spice mix on first prepared tray with a drizzle of oil. Season with salt and roast for 25-30 minutes, until tender and golden. Turn halfway to ensure even cooking.
  2. Add first measure of quince paste and water to a small pot on low-medium heat and cook for 4-5 minutes, until paste has melted. Set aside. Heat a drizzle of oil in a large fry-pan on high heat. Pat lamb dry, season well. Mix remaining glazed lamb ingredients in a bowl, then rub onto lamb.
  3. Cook lamb in fry-pan for about 2 minutes each side, until browned. Reserve pan and transfer lamb to second prepared tray and generously brush with quince. Roast (on rack above veggies) for 9-13 minutes for medium (depending on thickness), or until cooked to your liking.
  4. Cut broccoli into small florets and roughly chop stalk. Cook broccoli and peas in pot of boiling water for 2-3 minutes, until tender. Drain, return to pot, toss with butter (if using) and season. Set lamb aside, covered with foil, to rest for at least 5 minutes before slicing thickly against the grain.
  5. Return reserved pan to a medium heat. Pour beef stock into pan, bring to a simmer and cook for 2-3 minutes, until slightly reduced. Add second measure of quince paste and bring to a simmer, stirring often, until quince has melted and sauce has thickened. Add lamb resting juices and stir to combine.
  6. To serve, divide roast veggie toss, greens and slices of glazed lamb between plates and drizzle over quince jus.

Nutritional Information

Energy 2070 kj
495 kcal
Protein 32.6g
Carbohydrate 37.7g
Fat 24.4g