Lamb Loin with Quince Paste

Simon Rimmer gives lamb an Oriental marinade before roasting and serves it with an unctuous quince paste and rich port reduction
By Simon Rimmer
Lamb Loin with Quince Paste
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes , plus resting
  • Prep Time: 15 minutes plus marinating
  • Effort: easy



  • 250 g loin of lamb
  • 750 ml port

For the marinade:

  • 2 cloves garlic, crushed
  • pinch of dried red chilli flakes
  • 2 tbsp olive oil
  • 1 tbsp light soy sauce
  • 2.5 cm piece ginger, grated
  • 1 tbsp cider vinegar
  • 15 g light brown sugar
  • 10 g Dijon mustard
  • pinch of ground allspice
  • black pepper

For the quince paste:

  • 15 g butter
  • 200 g membrillo (quince cheese)
  • juice of 1/2 lemons
  • pinch of ground allspice
  • 100 ml double cream
  • 100 ml lamb or veal stock


1. Make the marinade by mixing all the ingredients in a bowl and sit the lamb in it, spoon over the marinade and leave for at least 4 hours, turning it from time to time.

2 Preheat the oven to 200°C/gas 6 with a roasting pan in it. Remove the lamb from the marinade, pat it dry and brown all over in a hot dry pan. Put it in the preheated roasting pan and cook in the oven for 12-15 minutes.

3. While the lamb is cooking, prepare the quince paste: Melt the butter in a small saucepan, add the quince paste and warm to soften. Add the lemon juice, allspice, cream and stock, and warm through, stirring, until smooth.

4. At the same time, pour the port into another small saucepan and boil until reduced by two-thirds and syrupy in consistency.

5. Take the lamb from the oven and allow it to rest in a warm place for 5 minutes before carving.

6. To serve, spoon the quince paste on to a large warmed serving plate, sit the lamb loin on top and drizzle the port around.

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