Hibiscus-marinated lamb

[Thomas]

Scoop, I prepared a rack of lamb for my wife and I.

I marinated the lamb in milk and garlic for 24 hours, then brushed it with olive oil and garlic. Then I warmed some quince jelly and infused it with rosemary leaves and mint.

Cooked the lamb on high heat for a few minutes on each side--my wife and I like it rare. Then rested the lamb in our plates while I threw some chopped shallots into the pan to cook 30 seconds, deglazed the pan with Madeira, mixed in the melted quince jelly with mint and rosemary, cooked down a few seconds, and poured the sauce over the lamb, sprinkled it all with ground black pepper.

Served with garlic and olive oil brushed and roasted potatoes plus butter/lemon snap peas.

Bogle Syrah did rather nicely with the lamb and potatoes; had to eat the snap peas separately, with a little Madeira.