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Lamb Chops with Poached Quince and Balsamic Pan Sauce

These succulent lamb chops with poached quince and balsamic pan sauce offer a sophisticated blend of savoury and sweet flavours. The quince is gently simmered in apple juice until tender, providing a fragrant, autumnal contrast to the richness of the meat. Finished with a glossy reduction of balsamic vinegar and fresh woody herbs, the sauce ties the dish together with a bright, acidic lift that cuts through the lamb beautifully.

As a high-protein main course, this recipe is perfect for an elegant weekend dinner or a seasonal treat when quinces are at their best. The combination of rosemary, oregano, and thyme adds a classic Mediterranean depth, making it a wonderful choice for those looking for a nutritious yet indulgent meal. Serve with creamy mashed potatoes or steamed greens for a complete and balanced dinner.

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Ingredients for Lamb Chops with Poached Quince and Balsamic Pan Sauce

  • 240ml unsweetened apple juice

  • 60ml sugar

  • 1 quince, peeled, cored, cut into 1/4–inch–thick slices

  • 3 fresh thyme sprigs plus 1/2 teaspoons chopped fresh thyme

  • 8 3/4–inch–thick lamb rib chops or eight 1 1/4–inch–thick lamb loin chops

  • 1 tablespoon vegetable oil

  • 1 tablespoon aged balsamic vinegar

  • 1 tablespoon butter

  • 1/2 teaspoons chopped fresh oregano

  • 1/2 teaspoons chopped fresh rosemary

How to make Lamb Chops with Poached Quince and Balsamic Pan Sauce

Combine apple juice and sugar in small saucepan. Bring to boil over medium–high heat, stirring until sugar dissolves. Add quince slices and thyme sprigs. Reduce heat to medium–low, cover, and simmer until quince is tender, about 20 minutes. Strain, reserving quince and juices separately. Discard thyme sprigs.

Sprinkle lamb with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium–high heat. Add lamb; cook to desired doneness, about 2 1/2 minutes per side for rib chops and 3 1/2 minutes per side for loin chops for medium–rare. Transfer lamb to platter; cover to keep warm. Pour off drippings from skillet; place skillet over medium heat. Add reserved quince juices; boil until reduced to 60ml , scraping up any browned bits, about 2 minutes. Remove skillet from heat; stir in vinegar, butter, oregano, rosemary, and 1/2 teaspoons chopped thyme. Season pan sauce to taste with salt and pepper.

Top lamb with poached quince. Spoon pan sauce over and serve.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Historia del artículo

La información de esta página ha sido revisada por médicos cualificados.

  • 17 Enero 2026 | Publicado originalmente

    Autores:

    Editores de recetas del Reino Unido

    Revisado por expertos

    Editores de recetas del Reino Unido
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