Ingredients
100ml Maggie Beer Verjuice
2 x 450g lamb racks (approx 6 racks in each)
100ml Maggie Beer Verjuice
2 x 450g lamb racks (approx 6 racks in each)
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Methods
Prep time: 10 mins / Cook time: 30 mins, plus resting time.
METHOD
1
Preheat oven to 200°C fan forced.
2
Combine Quince Paste, Verjuice and Extra Virgin Olive Oil and heat gently in microwave or on the stove.
3
Score the fat and season lamb with Quince Paste mixture, salt and pepper.
4
Heat large frying pan and seal lamb. Place meat onto oven tray and brush with glaze.
5
Cook in oven for 30 minutes or until cooked to your liking. Remove and rest lamb for 10 – 15 minutes before serving.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 10 mins / Cook time: 30 mins, plus resting time.
METHOD
1
Preheat oven to 200°C fan forced.
2
Combine Quince Paste, Verjuice and Extra Virgin Olive Oil and heat gently in microwave or on the stove.
3
Score the fat and season lamb with Quince Paste mixture, salt and pepper.
4
Heat large frying pan and seal lamb. Place meat onto oven tray and brush with glaze.
5
Cook in oven for 30 minutes or until cooked to your liking. Remove and rest lamb for 10 – 15 minutes before serving.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Quince Paste 100g
$6.30
Spring
Greek
