Sticky quince roasted lamb

The Australian Women's Weekly - - Summer Cooking -

SERVES 4 PREP AND COOK TIME 1 HOUR 10 MIN­UTES (+ RE­FRIG­ER­A­TION AND STAND­ING TIME)

1.3kg but­ter­flied leg of lamb 2 tea­spoons fen­nel seeds

2 tea­spoons sweet pa­prika

2 cloves gar­lic, crushed ¼ cup (60ml) red wine vine­gar ¼ cup (60ml) ex­tra vir­gin olive oil 2 medium (600g) fen­nel bulbs, trimmed, cut into thick wedges 2 medium (340g) red onions, cut into thick wedges

¼ cup (80g) quince paste

1 Brush lamb with com­bined spices, gar­lic, vine­gar and 2 ta­ble­spoons of the oil; place in a large shal­low oven­proof dish. Re­frig­er­ate for 15 min­utes.

2 Mean­while, pre­heat a cov­ered bar­be­cue with all burn­ers on low and hood closed un­til tem­per­a­ture reaches 240°C (220°C fan-forced), or fol­low man­u­fac­turer’s in­struc­tions.

3 Com­bine fen­nel, onion and re­main­ing oil in a large dis­pos­able foil roast­ing pan; place lamb in the cen­tre and veg­eta­bles on the edges; place pan in the cen­tre of the bar­be­cue. Turn burn­ers off un­der­neath lamb, leav­ing other burn­ers on low. Cook with the hood closed for 10 min­utes.

4 Mean­while, stir quince paste and 1 ta­ble­spoon wa­ter in a small saucepan over low heat un­til warm.

5 Re­move pan from bar­be­cue; brush lamb with quince paste. Roast for a fur­ther 15 min­utes for rare or un­til lamb is cooked to your lik­ing (see Test Kitchen tips, op­po­site page). Trans­fer lamb to plate. Cover loosely with foil; rest for 15 min­utes.

6 Mean­while, re­turn veg­eta­bles to bar­be­cue for 10 min­utes or un­til ten­der.

7 Serve sliced lamb with roast veg­eta­bles. Not suit­able to freeze or mi­crowave.

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