Middle Eastern Spiced Lamb Steaks With Poached Quince Recipe

Name: Middle Eastern Spiced Lamb Steaks With Poached Quince
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups water; 3/4 cup sugar; 1 teaspoon fresh lemon juice; 1 quince (about 10 oz), peeled, quartered, cored, and cut into 1/2-inch pieces; 2 (3/4-inch-thick) bone-in lamb steaks from leg (1 1/2 lb total), trimmed of excess fat; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/8 teaspoon ground cinnamon; 1 tablespoon olive oil; 1 teaspoon fresh lemon juice, or to taste

Servings: persons

2 1/2 cups water
3/4 cup sugar
1 teaspoon fresh lemon juice
1 quince (about 10 oz), peeled, quartered, cored, and cut into 1/2-inch pieces
2 (3/4-inch-thick) bone-in lamb steaks from leg (1 1/2 lb total), trimmed of excess fat
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1 tablespoon olive oil
1 teaspoon fresh lemon juice, or to taste

1
Bring water, sugar, and lemon juice to a simmer in a 2- to 2 1/2-quart saucepan, stirring until sugar is dissolved, then add quince. Cut out a round of parchment or wax paper to fit just inside saucepan and cover quince directly with parchment or wax paper. Simmer, gently stirring once or twice, until quince is tender, about 35 minutes. Drain quince in a sieve set over a bowl and reserve 1/2 cup syrup for sauce.
2
Pat lamb dry. Stir together salt, pepper, cumin, coriander, and cinnamon in a small bowl, then sprinkle spice mixture all over lamb. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook lamb 4 minutes, then turn over and cook 3 minutes more for medium-rare. Transfer lamb to a cutting board and let stand 5 minutes.
3
Reduce heat to moderate and add reserved quince syrup to skillet, then boil, scraping up any brown bits, until liquid is reduced by almost half, about 2 minutes. Transfer sauce to a gravy boat or small bowl and stir in lemon juice and salt to taste.
4
Thinly slice lamb and serve with quince and sauce.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 cups water, 3/4 cup sugar, 1 teaspoon fresh lemon juice, 1 quince (about 10 oz), peeled, quartered, cored, and cut into 1/2-inch pieces, and more.

Yes, Middle Eastern Spiced Lamb Steaks With Poached Quince falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Middle Eastern Spiced Lamb Steaks With Poached Quince

How did you like this recipe?

Frequently Asked Questions