It's a terrific, tender dinner-party main that will impress even the toughest of food critics.
¾ cup red wine
2 garlic cloves, crushed
1 Tbsp chopped rosemary
2 x 1 kg butterflied leg of lamb
salt and cracked black pepper to season
2 Tbsp olive oil
2 tsp cornflour
1 ½ cups beef stock
steamed, buttered vegetables, to serve
- Combine wine, garlic and half of the quince paste in a small saucepan over a medium heat. Cook, stirring, until paste has melted. Remove from heat and pour into a large shallow dish. Add rosemary. Allow to cool.
- Add lamb, season and turn until coated with marinade. Cover and marinate for 2 hours in the fridge, turning twice. Remove from fridge and stand at room temperature for 30 minutes before cooking.
- Heat oil on a large char-grill plate or in a large non-stick frying pan over a medium heat. Drain marinated lamb, reserving marinade. Cook lamb for 25-30 minutes each side for medium. Remove from grill and set aside covered with foil for 10 minutes.
- Meanwhile, place reserved marinade and remaining quince paste in a small saucepan over a medium heat. Combine cornflour with 2 tablespoons of the stock until smooth. Add to saucepan with remaining stock and stir to combine. Bring to a gentle boil and cook for about 10 minutes or until thickened to a runny glaze
- Carve lamb into thick slices and place on a platter. Pour over quince glaze. Serve with steamed buttered vegetables.