Maggie Beer

Quince Vino Cotto Grilled Lamb Rump with Verjuice Carrots

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Step 1: Preheat oven to 200°C. Heat frying pan to hot.

Step 2: In a bowl combine two tablespoons Extra Virgin Olive Oil, salt, Quince Vino Cotto, bay leaves and thyme, then rub all over the lamb rumps and leave to marinate for two or three hours or overnight.

Step 3: Heat frying pan to hot, place one tablespoon of Extra Virgin Olive Oil into the pan and cook lamb for one minute and turn over and cook for one minute, then remove and place on a flat roasting tray with any pan juices. Bake for 10 minutes, turn over and bake for a further 10 minutes.

Step 4: Take out of the oven (internal temp 57°C) and rest for 15 minutes (temp now 62C), which is medium rare. Carve and serve with juices and Verjuice carrots. Maggie also recommends polenta or ones preferred grain as a great accompaniment with this dish!


  1. 1 tspn salt
  2. 40ml 2 tbspn Quince Vino Cotto
  3. 4 sprigs thyme
  4. 300g 1 lamb rump (For 4 people, cap on from the hindquarter at approx. 450g. For a larger meat serving, 2 lamb rumps (without cap) at approx. 300g each)
  5. You'll need to make: 1 batch Verjuice Carrots

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