To be paired with Creation Pinot Noir

Rack of Lamb with Fried Quince and Roasted Root Vegetables with Quince Jam and Lamb Jus

2 servings


  • 350–400 g trimmed rack of lamb (ask your butcher to trim it for you)
  • 50 g baby carrots (peeled)
  • 50 g radish (washed)
  • 50 g fennel pulp
  • 50g quince (washed) + 1 quince (for frying)
  • 200 g sugar
  • 50 g rosemary
  • 5 g salt

Lamb and Quince photo (Copy)


  1. Slice your quinces; dust with flour and rosemary and fry until golden, then place in the oven for 10 minutes at 180° C.
  2. Season and seal lamb in a hot pan with rosemary.
  3. Place in oven at 180° C for about 15 minutes, take out and rest for 10 minutes.
  4. Place all root vegetables in the pan that you sealed the lamb in and sauté till tender, then place in oven to roast for 10 minutes at 180° C.
  5. For the quince jam, peel the quince and place in a pot with water and a little bit of sugar. Cook slowly until soft and place in a blender, blend till smooth.
  6. Place lamb back in oven to reheat for 5 minutes, take out and place on side for serving.
  7. Deglaze the tray that had the lamb in with some Creation Pinot Noir and reduce.
  8. Present on plate as you like.
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