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The Secret Ingredient (Membrillo): Membrillo-Roasted Lamb

[Photographs: Kerry Saretsky]

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With weddings, there must be something blue. And with lamb, there must be something sweet. Whether that something is currant jelly or mint sauce, lamb welcomes a contrasting sweet note.

For this recipe, I pair two traditional lamb partners—rosemary and that extra sweetness—with boneless lamb loin chops. For the sweetness, I use the Spanish quince paste membrillo. This recipe is powerful in its simple execution and strong flavors. It brings out the membrillo's subtle sweetness, of honey and apricot, so that eaters utter that Secret Ingredient phrase—"What is that?"

I make a quick glaze from membrillo and rosemary, and then bathe the lamb in it. Broil for minutes on each side, then slice, and serve. Easy, but elegant and unusual. Sweet, earthy, and delicate. You'll never go back to currant jelly again.

Membrillo-Roasted Lamb

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the French in a Flash series for Serious Eats.

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