Quince Vino Cotto Grilled Lamb Rump with Verjuice Carrots

INGREDIENTS

  • 1 tspn Salt
  • 2 Bay Leaf
  • 4 sprigs Thyme
  • 1 Lamb Rump
  • 1 batch Verjuice Carrots
Print Recipe

  • Preheat oven to 180 degrees fan-forced, and grease a round 20-30 cm cake tin.

  • Cream butter and sugar until light and fluffy. Add in the quince paste, egg yolks, vanilla, cinnamon and zest of a lemon. Mix together well.

  • Add the sifted flour and almond meal, and mix in.

  • In a clean separate bowl whisk the egg whites until stiff peaks form, carefully fold into the cake mixture.

  • Bake for 18-20 minutes until golden, allow to cool slightly and dust with icing sugar. Serve with a generous dollop of creme fraiche.