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  • Australian Women’s Weekly NZ

    SLOW & EASY

    Jul 13, 2022 5 minutes

    Lamb steaks with quince & carrot top salsa

    SERVES 4 PREP + COOK TIME 3 HOURS 15 MINUTES

    FIVE INGREDIENTS

    2 bunches (800g) baby carrots
    1kg lamb rump steaks
    200g quince paste, mashed
    2 tablespoons coarsely chopped fresh rosemary
    4 cloves garlic

    PANTRY STAPLES

    2 tablespoons extra virgin olive oil
    1½ tablespoons balsamic vinegar
    sea salt flakes freshly ground black pepper

    1 Preheat a 5-litre (20-cup) slow
    cooker on ‘sear’ (HIGH) setting.

    2 Peel and trim carrots, leaving 2cm of green tops intact. Reserve ½ cup carrot tops; wash well and pat dry.

    3 Trim half the fat from steaks; discard. Place steaks and quince paste in a large bowl; mix to coat lamb.

    Remove rosemary leaves from stalks; finely chop leaves to yield 2 tablespoons. Crush garlic; add half the rosemary and the garlic to lamb mixture. Mix

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