Quince, Rosemary And Red Wine Glazed Lamb

• 2 sprigs fresh rosemary, leaves finely chopped
• 2 pieces (14 oz each) lamb loin
• 1 tbsp olive oil
• 4 oz quince paste
• 1 tsp crushed garlic
• 1 cup dry red wine
• 8 oz green beans
• None None Mashed potato, to serve

1. Combine rosemary, lamb and oil in medium bowl; season.
2. Heat large skillet on medium-high heat. Cook lamb for 3 mins each side, or until cooked to desired doneness. Remove from pan. Let stand, loosely covered with foil, 5 mins,
3. Add quince paste to same heated pan; stir on medium heat until softened. Add garlic and wine. Continue stirring until mixture is combined. Simmer, uncovered, for 3 mins, or until glaze has thickened.
4. Meanwhile, steam green beans until just tender; drain.
5. Slice lamb thinly; drizzle with glaze. Serve with beans and mashed potato.

rosemary, lamb loin, olive oil, quince paste, garlic, red wine, green beans, potato

Taken from recipes-plus.com/api/v2.0/recipes/37600 (may not work)