Membrillo Roasted Lamb Print Email

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

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.

Coat the meat with the glaze in the bowl, and allow to sit covered in the fridge for an hour or two.

Preheat the broiler.

Place the lamb on a Silpat on a baking sheet, and pour the glaze over it. Broil 4 minutes per side for medium rare.

Allow the meat to rest for 5 minutes, and then cut into thick slices. -serves 1 well, 2 sparingly.

Kerry Saretsky