SLOW & EASY
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
You’re reading a preview, subscribe to read more.
Start your free 30 days