The Secret Ingredient (Membrillo): Membrillo-Roasted Lamb Recipe – a delicious recipe with membrillo, boiling water, olive oil, fresh rosemary, salt, lamb loin chop. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a medium-sized bowl, whisk together the membrillo, water, olive oil, rosemary, salt and pepper. The hot water should thin out the membrillo just enough to allow it to glaze the meat.
2
Coat the meat with the glaze in the bowl, and allow to sit covered in the fridge for an hour or two.
3
Preheat the broiler.
4
Place the lamb on a Silpat on a baking sheet, and pour the glaze over it. Broil 4 minutes per side for medium rare.
5
Allow the meat to rest for 5 minutes, and then cut into thick slices.
6
I often like eating just a little bit of meat at meals, but if you wanted to make a larger portion, just double, triple, or quadruple the recipe. You may need to leave the meat seconds longer on each side under the broiler, but that would be the only change needed.
381
kcal
Calories
38
g
Fat
11
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 tablespoons membrillo, 1-2 tablespoons boiling water, 1 tablespoon olive oil, 1 teaspoon fresh rosemary, chopped, and more.
Yes, The Secret Ingredient (Membrillo): Membrillo-Roasted Lamb Recipe 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.
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