Lamb steaks with quince & carrot top salsa

SERVES 4 PREP + COOK TIME 3 HOURS 15 MINUTES

FIVE INGREDIENTS 2 bunches (800g) baby carrots

1kg lamb rump steaks 200g quince paste, mashed

2 tablespoons coarsely chopped fresh rosemary 4 cloves garlic

PANTRY STAPLES 2 tablespoons extra virgin olive oil 1½ tablespoons balsamic vinegar sea salt flakes freshly ground black pepper

1 Preheat a 5-litre (20-cup) slow cooker on ‘sear’ (HIGH) setting.

2 Peel and trim carrots, leaving 2cm of green tops intact. Reserve ½ cup carrot tops; wash well and pat dry.

3 Trim half the fat from steaks; discard. Place steaks and quince paste in a large bowl; mix to coat lamb.

4 Remove rosemary leaves from stalks; finely chop leaves to yield 2 tablespoons. Crush garlic; add half the rosemary and the garlic to lamb mixture. Mix well to coat.

5 Add lamb steaks, in batches, to slow cooker, fat-edge down; cook for 5 minutes or until dark golden.

Return all lamb to cooker.

6 Adjust setting to HIGH. Add ½ cup (125ml) water, carrots, 1 tablespoon of the vinegar and any remaining quince mixture to slow cooker; stir to mix well. Season well with salt and pepper. Cook, covered, for 3 hours or until carrots and lamb are tender.

7 Meanwhile, to make carrot-top salsa, process reserved carrot tops until finely chopped; combine with remaining chopped rosemary, remaining vinegar and oil. Season to taste.

8 Adjust setting to ‘reduce’ (HIGH). Remove lid; bring to a simmer. Simmer for 5-10 minutes or until sauce thickens and coats lamb. Spoon over carrot-top salsa and scatter with extra carrot tops, if you like; serve.

Suitable to freeze.