Quince, Rosemary And Red Wine Glazed Lamb - cooking recipe

Ingredients

2 sprigs fresh rosemary, leaves finely chopped
2 pieces (14 oz each) lamb loin
1 tbsp olive oil
4 oz quince paste
1 tsp crushed garlic
1 cup dry red wine
8 oz green beans
None None Mashed potato, to serve

Preparation

Combine rosemary, lamb and oil in medium bowl; season.
Heat large skillet on medium-high heat. Cook lamb for 3 mins each side, or until cooked to desired doneness. Remove from pan. Let stand, loosely covered with foil, 5 mins,
Add quince paste to same heated pan; stir on medium heat until softened. Add garlic and wine. Continue stirring until mixture is combined. Simmer, uncovered, for 3 mins, or until glaze has thickened.
Meanwhile, steam green beans until just tender; drain.
Slice lamb thinly; drizzle with glaze. Serve with beans and mashed potato.