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Lamb Chops with Poached Quince and Balsamic Pan Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These succulent lamb chops with poached quince and balsamic pan sauce offer a sophisticated blend of savoury and sweet flavours. The quince is gently simmered in apple juice until tender, providing a fragrant, autumnal contrast to the richness of the meat. Finished with a glossy reduction of balsamic vinegar and fresh woody herbs, the sauce ties the dish together with a bright, acidic lift that cuts through the lamb beautifully.

As a high-protein main course, this recipe is perfect for an elegant weekend dinner or a seasonal treat when quinces are at their best. The combination of rosemary, oregano, and thyme adds a classic Mediterranean depth, making it a wonderful choice for those looking for a nutritious yet indulgent meal. Serve with creamy mashed potatoes or steamed greens for a complete and balanced dinner.

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Ingredients for Lamb Chops with Poached Quince and Balsamic Pan Sauce

  • 240ml unsweetened apple juice

  • 60ml sugar

  • 1 quince, peeled, cored, cut into 1/4–inch–thick slices

  • 3 fresh thyme sprigs plus 1/2 teaspoons chopped fresh thyme

  • 8 3/4–inch–thick lamb rib chops or eight 1 1/4–inch–thick lamb loin chops

  • 1 tablespoon vegetable oil

  • 1 tablespoon aged balsamic vinegar

  • 1 tablespoon butter

  • 1/2 teaspoons chopped fresh oregano

  • 1/2 teaspoons chopped fresh rosemary

How to make Lamb Chops with Poached Quince and Balsamic Pan Sauce

Combine apple juice and sugar in small saucepan. Bring to boil over medium–high heat, stirring until sugar dissolves. Add quince slices and thyme sprigs. Reduce heat to medium–low, cover, and simmer until quince is tender, about 20 minutes. Strain, reserving quince and juices separately. Discard thyme sprigs.

Sprinkle lamb with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium–high heat. Add lamb; cook to desired doneness, about 2 1/2 minutes per side for rib chops and 3 1/2 minutes per side for loin chops for medium–rare. Transfer lamb to platter; cover to keep warm. Pour off drippings from skillet; place skillet over medium heat. Add reserved quince juices; boil until reduced to 60ml , scraping up any browned bits, about 2 minutes. Remove skillet from heat; stir in vinegar, butter, oregano, rosemary, and 1/2 teaspoons chopped thyme. Season pan sauce to taste with salt and pepper.

Top lamb with poached quince. Spoon pan sauce over and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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