£29.00
Non-Stick Saucepan with lid (16cm)
Cooking is a joy with this 16cm Non Stick Saucepan. This stylish pan has a strong stainless steel handle, an aluminium base and a toughened glass lid. The perfect addition to your low-fat kitchen.
Lamb steaks with quince jelly
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Nutritional Info
Calories per serving
217KCal
Ingredients
- 4 lean lamb leg steaks
- 4 tbsps dry sherry
- 2 cloves garlic, sliced
- 4-5 sprigs fresh rosemary
- 2 tbsps quince jelly
- pinch paprika
- 2 tsps arrowroot
- salt and black pepper
Cooking Instructions
- Remove all the fat from the lamb steaks with a sharp knife and place in a shallow container. Season well with salt and black pepper. Combine the remaining ingredients, apart from the arrowroot, together in a small saucepan and heat gently until liquid.
- Pour some over the lamb and turning the steaks over to coat both sides.
- Preheat the barbecue or grill to high. Cook for 8-10 minutes on each side basting with more glaze if required.
- Pour the remaining glaze into a small saucepan and heat. Mix the arrowroot with a little cold water and gradually add to the glaze stirring well.
- Place the lamb steaks onto a serving dish and pour over the hot sauce.
- Serve with a selection of salads.
Tips
Quince are members of the pear family. As a fruit they are inedible raw, however, cooked they contain a remarkable gelling agent making them a great savoury condiment.
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