Garlic and rosemary roast lamb with quince salsa

There was a request this week for a “proper” Sunday lunch. The one with a big, hearty roast, side dishes of greens and gravy.

I got a shoulder of lamb, once in the oven it just cooks it self whilst filling the house with wonderful smells, teasing the tastebuds.  A slow roasted lab shoulder is  favourite but this time I wanted to make something different to go with it.

I got some quince the other day and I set one aside for the lamb and thought it might be interesting for a salsa. Classic flavours with the lamb is rosemary, garlic and lemon. Mint sauce is a classic with lamb here in the UK but I can’t see the marriage in flavours.


I decided to make quince salsa using classic “lamb” flavours, it was very experimental but worked out so well I want to share it with you.


Rosemary infused quince salsa 

preparation time 10 minutes 

cooking time 25-30 minutes or until the quince is soft 

serves 4


  • 1 quince
  • 2 sprigs of rosemary
  • zest of 1 lemon
  • 1 tsp of lemon juice
  • 1 tsp runny honey
  • a pinch of sea salt
  • 1/2 tsp of crushed chilli flakes
  • 1 tbsp good extra virgin olive oil

Peel and core the quince and cut it in to chunks.

Place the quince, water and rosemary in a pan and let simmer until the quince is soft, about 25 minutes.




Let the quince cool and cut it in to small cubes but save a few slices.

Mix all of the ingredients and taste. To really get the quince flavour I used the sliced quince.




Garlic and rosemary slow roasted lamb

preparation time 10 minutes 

cooking time 4-5 hours 

oven 140C or 280F 

serves 3


  • 1/2 shoulder of lamb
  • 5 rosemary sprigs
  • 1 bulb of garlic
  • 1 tsp paprika powder
  • 2 tsp sea salt
  • 1 tsp cumin
  • 1 1/4 tsp cayenne pepper
  • 1 tsp cracked black pepper
  • 2 tbsp vegetable oil
  • 1 large onion

Start with the spice mix. Peel the garlic cloves and crush them. Remove the stalks from three of the rosemary sprigs. Add the paprika powder, cayenne, salt, pepper, cumin and oil and mix.




Cut incisions in the lamb and rub the spice mix in. Place two rosemary sprigs at the bottom of an ovenproof dish. Slice the onion in three and place the lamb on top.




Roast for up to 5 hours. The long cooking will render the fat and the meat will be so tender it will flake off.


Roast lamb31Jan_RoastLamb


The quince salsa worked with the lamb and gave it a nice, fresh flavour kick. I think the quince salsa might be nice with a barbecue in the summer.







4 Responses to “Garlic and rosemary roast lamb with quince salsa”
  1. Loretta says:

    There’s nothing quite like an English roast is there? I love a roast lamb with all the trimmings. I like your experiment with the quince salsa, how very clever! Garlic and rosemary, mmmmm, love the aroma of the lamb roast with those flavors. I love yorkshire pud with any roast too 🙂

    • petra08 says:

      hi Loretta
      I am glad you like it. The quince was great as a salsa and with the lamb.
      I do love a good Sunday roast and shoulder of lamb is one of my favourites. I am still not sure about Yorkshire puds, they might be a little too English for me still! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: