Lamb Chops with Quince and Apple

Recipe from Kate Logan

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Cooking time: 2 h.

Servings 5

In the Brittany region, strong sea winds put a layer of salt on the meadows where lambs are bred, whose meat acquires a salty taste. Therefore, lamb is a frequent guest on the table of the French! We offer you a recipe for a complete French dinner, which combines all the charm of France, as well as spices, products and even national dishes!

Lamb chops

2,5 lbs.
Quince

5 pcs.
Apple

2,5 pcs.
Carrot

5 pcs.
Bulb onion

5 pcs.
Vegetable oil

10 tbsp.
Sweet white wine

15 fl.oz.
Any spices

to taste

Calories

450.3 kcal
Protein

41.7 g
Fat

48.2 g
Carbohydrates

24.3 g

Peel a carrot and cut it into thin strips.
Cut the onion into half rings, about 0.11 inch thick.
Add barberry, saffron, cardamom to the mortar, a mixture of peppers and one and a half tablespoons of coarse salt. Grind everything together until smooth.
Wash and pill the apple. Divide it into 2 halves, cut the quince into medium-sized pieces.
Heat the oil in a pot or large frying pan, adding half an apple there and wait until it is charred. Cooking time is 4-7 minutes.
After that, take out the apple and add the meat previously cut into portioned pieces. Fry until a reddish crust is formed, adding chopped spices to your taste, for about 10 minutes.
Add the onion and fry until golden brown. Reduce heat and boil off the onion juice.
As soon as all the juice has evaporated, add 5 teaspoons of white wine and wait until it starts to boil.
Add the carrots, let the whole mixture sweat for 5 minutes.
Spread the quince on top of the carrot, cover with a lid and simmer slowly for about 30-40 minutes.
Open the lid of the cauldron and let the meat fry a little. Turn off, cover with a lid and let it stand for 10 minutes.
Portionally lay out on a plate.