2. Recipes & Cooking Tips, Alana Lowes recipes, Lamb & Goat Recipes
QUINCE GLAZED LAMB LEG WITH ROASTED FENNEL CARROT & BLOOD ORANGE SALAD
Quince Glazed Lamb Leg
with Roasted Fennel Carrot & Blood Orange Salad
By Alana Lowes
Serves: 6-8
Prep time: 20-25 mins
Cook time: 1hr 40mins + resting time
Lamb Ingredients:
200g quince paste
2 tbsp malt vinegar
1 tbsp oil
4 celery sticks, roughly chopped
2 carrots, roughly chopped
2 golden shallot onions, roughly chopped
2 cloves of garlic, smashed
4 sprigs of rosemary
2.5kg lamb leg roast
1 tbsp plain flour
1.5 cups chicken or beef stock
¾ cup red wine
Salad Ingredients:
1kg small carrots
2 tsp fennel seeds
2 tbsp olive oil
2 tbsp honey
½ tsp salt flakes
cracked black pepper
2 blood oranges, peeled and sliced
2 tsp honey
2 tbsp white wine vinegar
2 tbsp extra virgin olive oil
Fresh mint leaves
Method:
Preheat the oven to 220°C/200°C fan forced.
Place the quince paste, malt vinegar and oil into a small saucepan and gently melt the paste. Set aside and keep warm.
Brush a large roasting pan with oil and make a bed of the celery, carrots, onions and garlic. Lay the lamb roast leg on top of the vegetables. Using a pastry brush, brush the whole lamb leg with the quince paste. Place into the oven and roast for approximately 20 mins at the high temperature.
Turn the oven down to 200°C/180°C fan forced and continue to cook for a further 1.5/2 hrs for medium or until cooked until you liking. Use a digital meat thermometer to be certain. Baste with the quince paste every 15 mins reserving 1 tbsp of the quince paste for the gravy.
For the carrots, line a large baking tray with baking paper.
Toss the carrots with the honey, olive oil, fennel and salt and pepper. Place in the oven and roast for 30-35 mins or until caramelised and cooked through.
To make the dressing, combine the honey, white wine vinegar and extra virgin olive oil
To serve, combine the roasted carrots with the blood orange. Pour over the dressing and scatter with the fresh mint leaves.
Once the lamb roast is cooked, remove from the roasting tray and set aside covered to for 10-15 mins. Retain any juices and the vegetables in the roasting pan.
To make the gravy, place the roasting tray over a medium heat. Whisk the flour into the roasting tray juices and allow it to brown, take care not to burn. Add in the red wine and whisk to scrap any pieces off the roasting tray. Add in the stock and continue to cook the gravy until it reduces and thickens. Stir through any remaining quince paste and season with salt and pepper if needed.
Serve slices of the roast gravy with a salad and the gravy.
