🍽️ Arabian-style Lamb Rolls with Spiced Quinces

Name: Arabian-style Lamb Rolls with Spiced Quinces
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g lamb loin fillet (boneless); salt; pepper (from the mill); 2 tbsp olive oil; 250 ml meat broth; 4 quinces (approx. 600 g); 2 tbsp lemon juice; 1 onion; 1 tbsp honey; 2 cardamom pods; 1 star anise; 1 piece cinnamon stick; 2 tbsp chopped pistachios

346 kcal · 30 min · 4 servings

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Ingredients

500 g lamb loin fillet (boneless)
salt
pepper (from the mill)
2 tbsp olive oil
250 ml meat broth
4 quinces (approx. 600 g)
2 tbsp lemon juice
1 onion
1 tbsp honey
2 cardamom pods
1 star anise
1 piece cinnamon stick
2 tbsp chopped pistachios

Instructions

1. Preheat your oven to 140 degrees Celsius. Set the heating mode to top and bottom heat.
2. Rinse the lamb meat briefly under running water. Pat it completely dry with kitchen paper. Season the meat generously with salt and pepper.
3. Heat 1 to 2 tablespoons of oil in a pan. Sear the lamb on all sides until it has a brown crust.
4. Place the seared meat on a wire rack. Place a drip pan directly underneath it. Slide the rack into the preheated oven.
5. Cook the lamb in the oven for about 30 minutes. The meat should remain pink and tender inside.
6. Take the pan with the pan juices off the stove. Deglaze the pan with a splash of broth. Let the liquid reduce almost completely.
7. Wash the quinces thoroughly. Peel the fruits completely. Cut them into quarters and remove the core.
8. Cut the quince pieces into bite-sized pieces. Drizzle them immediately with lemon juice so they do not turn brown.
9. Peel the onion. Cut it into very small cubes.
10. Heat the remaining hot oil in a pan. Sauté the onion cubes until translucent, soft, and lightly golden brown.
11. Deglaze the onions with a splash of broth. Add the quince pieces, a spoonful of honey, cardamom, star anise, and cinnamon.
12. Simmer the quince mixture over low heat for about 15 minutes. The fruits should become soft. Add a little more broth if necessary.
13. Strain the quinces through a fine sieve. Remove the whole spices (cardamom, star anise, cinnamon sticks) and set them aside.
14. Roast the pistachios in a dry pan briefly until fragrant. Make sure they do not burn.
15. Add the reduced pan juices and the drained quinces to the pan. Stir in the remaining honey.
16. Add a little broth to keep the sauce creamy. Season the sauce with salt and pepper to taste.
17. Take the lamb out of the oven. Let it rest for a few minutes so the juices can distribute.
18. Slice the lamb meat into thin slices. Arrange the meat slices on top of the spiced quince mixture. Sprinkle the roasted pistachios over it. Serve the dish warm.

Nutrition per serving

kcal: 346
Protein: 29 g · Fett/Fat: 16 g · Carbs: 20 g