The Secret Ingredient (Membrillo): Membrillo-Roasted Lamb Recipe

• 2 tablespoons membrillo
• 1-2 tablespoons boiling water
• 1 tablespoon olive oil
• 1 teaspoon fresh rosemary, chopped
• salt and pepper
• 6 ounces boneless lamb loin chop

1. In a medium-sized bowl, whisk together the membrillo, water, olive oil, rosemary, salt and pepper. The hot water should thin out the membrillo just enough to allow it to glaze the meat.
2. Coat the meat with the glaze in the bowl, and allow to sit covered in the fridge for an hour or two.
3. Preheat the broiler.
4. Place the lamb on a Silpat on a baking sheet, and pour the glaze over it. Broil 4 minutes per side for medium rare.
5. Allow the meat to rest for 5 minutes, and then cut into thick slices.
6. I often like eating just a little bit of meat at meals, but if you wanted to make a larger portion, just double, triple, or quadruple the recipe. You may need to leave the meat seconds longer on each side under the broiler, but that would be the only change needed.

membrillo, boiling water, olive oil, fresh rosemary, salt, lamb loin chop

Taken from www.seriouseats.com/recipes/2010/01/the-secret-ingredient-membrillo-membrillo-roa.html (may not work)