Lamb Fillet with Quince Glaze – for 4

quince glazed lamb (2)
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Prep: 5 min
Cook: 15 min
Dietary: , ,
Cost: $$


  • 400 grams lamb backstrap or lamb sirloin
  • 1 tablespoon olive oil
  • 3 tablespoons quince paste or use a berry or plum jam instead
  • 2/3 cup dry white wine or substitute with verjuice or red wine vinegar
  • cracked black pepper


  1. Trim fat/sinew from lamb
  2. Heat non-stick frying pan to high heat and add oil
  3. Add lamb – cook for 2-3 mins on each side until meat is browned and cooked through so it is still a little pink in the middle (or cook until well done if desired)
  4. Remove lamb from pan, place on plate and cover with foil to keep warm
  5. Reduce heat to medium and add quince paste, wine/vinegar and pepper to pan, stirring well to ensure all ingredients combine to create a thick sauce
  6. Return meat to pan and simmer in quince glaze for 1 minute on each side
  7. Slice lamb into large pieces and place on plates for serving. Top lamb with quince glaze. Serve immediately with vegetables

Serves in 1 portion

  • Lean meat or Alternatives1.0
  • Unsaturated Spreads/Oils2/3
  • Discretionary Choices1/2

What was swapped?

Untrimmed meat was swapped for lean, trimmed meat


Serve lamb with Herbed Roasted Vegetables and steamed greens

Cook extra lamb or save some to use in Thai Lamb Salad the next day!

Foods high in sugar, like jam and quince paste are considered to be part of the 'discretionary choices' food group - see our pictorial serves guide for more information

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