Lamb with Quinces

Posted by Darby on April 8, 2009 under Barbera, Main |

 

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Roast lamb is the essence of traditional Australian cuisine, and quince trees were once common in Australian backyards. Traditional ingredients to make an innovative dish to match with an alternative varietal wine.

This recipe is suggested by Sue Thornton of Amulet Vineyard in the Beechworth Wine Region of North Eastern Victoria. It was originally published on the Food Lovers Guide to Australia in an episode featuring the Peppermint Bay Hotel in Tasmania

Ingredients: Serves 6-8 people

Preparation time: a day to marinate 

Cooking time: 3-4 hours

* 1 large whole leg or whole shoulder of lamb

* 5 halved and squeezed lemons

* 5 halved heads garlic, with skin left on

* 4 quinces, skinned and cooked to a puree

* 4 cinnamon quills

* 8 whole cloves

* 200g honey

* Plus 4 quinces, peeled and halved

* Splash olive oil

* Splash red wine, Amulet’s Barbera

* Splash water

* Sea salt and freshly-cracked black pepper

Method:

Place all the ingredients in a bowl except the halved quinces, wine, water and oil. Pour over the lamb and marinate in the fridge overnight or longer if possible. Two days is better.

Pre-heat oven to 160’C. In a large roasting tray, place the halved quinces and lay the lamb as flat as possible on top. Pour over the marinade, add a splash of the olive oil and enough wine to cover the base of the tray by about 1 cm. This method of ‘wet roasting’ allows the liquid to gently steam the meat. The liquid also stops the sugars in the marinade from burning.

Cover tray with foil as tightly as you can. Place in the oven.

After one hour, check the progress of the lamb. If there is still sufficient liquid in the tray, replace the foil and continue cooking. If not, add a little water.

After three more hours, remove the lamb from the oven. It should be a darkened caramel in colour. Rest for at least one hour as this will ensure the lamb stays moist.

When it’s cool enough to handle, gently run your fingers along the muscle to separate it from the bone. It should slide off easily. If the bone emerges clean then you know that it is cooked perfectly. Pour any excess liquid over the meat and garnish with the roasted quinces.

Gently re-heat the lamb with a little more wine and cover with foil again.

Serve with couscous tossed with roasted walnuts, tahini, yoghurt and harissa (a Moroccan chilli paste)

Wine Suggestion

Additional comments from Winemaker Sue Thornton

At Amulet we having been considering a suitable recipe to go with our 2004 Duck Label Barbera

As lamb producers we have come up with this succulent lamb recipe which we found on the Food Lovers  Guide to Australia website. It also features quinces and quince trees are often found in the orchards of old farm houses. So this recipe has flavours of country Australia.