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Lamb with Quince

Ready in 1 hr 5 mins

Recipe by Marie-Danielle 

Lamb with Quince is truly tasty dish originating in North Africa but now a firm favourite in Southern France and other Mediterranean countries. Quince are related to apples and pears, and produce a fruit that is bright golden yellow when mature.

In Europe, quinces are commonly grown in central and southern areas where the summers are sufficiently hot for the fruit to fully ripen. They were also grown in the 18th-century New England colonies but have now become rare in North America due to their susceptibility to fireblight disease. Quince was introduced to New Zealand and Australia where, in some locations, it now grows wild.

Preparation Time

20 Minutes

Cooking Time

45 Minutes

Ingredients for Lamb with Quince

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6:

2 lb lamb shoulder
1½ lb quinces
3 oz caster (superfine) sugar
7 tablespoons olive oil
1 teaspoon ground cinnamon
  ground rosebuds
  salt and pepper

How to Cook Lamb with Quince

  1. Remove any bone and cut the meat into about 10-12 pieces. Season with salt, freshly ground pepper, cinnamon and ground rosebuds then sautée in a large pan for a few moments in hot olive oil. Cover with water and allow to gently simmer.
  2. Meanwhile, wash and peel the quinces and cut them in pieces. Add them to the pan, sprinkle with the sugar and continue simmering, stirring from time to time.
  3. When the meat is cooked (about 30- 45minutes depending on the size of the pieces), remove from the heat and allow to rest for a few minutes. Serve hot with steamed potatoes, pasta or couscous. Or serve cold with a simple salad of lettuce leaves.
MARIE-DANIELLE'S HOT TIP:
Quinces are peeled and cut more easily if steamed for about half an hour first.