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Print Recipe
Quince with Roast Lamb Recipe
Autumn is not only a time of harvesting and harvesting for storage. Now there is a mass slaughter of livestock, there is an opportunity to buy young lamb and cook something delicious. Excellent tandem with lamb quince, perhaps the most autumn fruit. Recommend.
Cook Time 75 minutes
Servings
Ingredients
Cook Time 75 minutes
Servings
Ingredients
Instructions
  1. Wash the meat, dry it, and cut it into thin strips. Wash the quince and peel the onion.
    Wash the meat, dry it, and cut it into thin strips. Wash the quince and peel the onion.
  2. In a frying pan, heat the oil, fry the meat, the fire is above average. Add the onion feathers and fry until the onion is transparent.
    In a frying pan, heat the oil, fry the meat, the fire is above average. Add the onion feathers and fry until the onion is transparent.
  3. Wash the quince, cut it, remove the pulp, and make 3 cups. Transfer to a fire-proof mold and season with salt.
    Wash the quince, cut it, remove the pulp, and make 3 cups. Transfer to a fire-proof mold and season with salt.
  4. Put the meat and onions in the quince, and pour a little water into the mold, put the chopped coriander in the water.
    Put the meat and onions in the quince, and pour a little water into the mold, put the chopped coriander in the water.
  5. Cover with foil, send to the oven, bake for 30 minutes, 180-190 degrees. Then remove the foil, pour 1 tablespoon of broth with coriander into the quince and add a little melted butter.
    Cover with foil, send to the oven, bake for 30 minutes, 180-190 degrees.
Then remove the foil, pour 1 tablespoon of broth with coriander into the quince and add a little melted butter.
  6. Put under the grill, 5-7 minutes, 230 degrees.
    Put under the grill, 5-7 minutes, 230 degrees.
  7. Serve hot with boiled rice.
    Serve hot with boiled rice.
  8. Bon appetit!
    Bon appetit!

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