Harissa-Spiced Lamb Fillet with Roasted Beetroot Puree and Quince Sauce

11:30 am on 13 June 2011

(Serves 3-4)


  • 2 x 200g lamb loin fillets
  • 1 teaspoon harissa paste
  • 2 teaspoons olive oil
  • 3 medium beetroots, washed and halved
  • 1 tablespoon extra virgin olive oil
  • 1-2 tablespoons hot water
  • 1 cup beef or chicken stock
  • ½  cup red wine
  • 1 tablespoon quince paste
  • small knob butter
  • green beans & potatoes to serve (or serve with the cauliflower salad)


Preheat the oven to 200C. 

Combine harissa paste and olive oil in a shallow dish. Add lamb fillets and coat with mixture. Set aside.

Place the beetroot in an oven-proof dish and roast for about 40 minutes, until tender. Remove from the oven and cool. Puree using a blender, adding olive oil and water to make a smooth puree. Set aside. 

While beetroot is roasting, combine stock and wine in a pot over a medium heat, Bring to the boil, then simmer for 20 minutes or until reduced to about 1/3 of the original volume. Add quince paste and stir through until dissolved. Remove from heat and set aside. 

Heat a griddle pan or barbecue grill to hot. Cook lamb fillets for about 3 minutes on each side, or until done to your liking. Rest for 5 minutes, then slice into diagonal slices. 

Reheat sauce, adding butter and stirring through. Warm beetroot puree in microwave or over a low heat on the stove. Place a smear of beetroot puree on each plate, place lamb on top and drizzle with quince sauce. Serve with green beans (or another green vegetable of your choice) and small potatoes.

John Hawkesby’s wine recommendation

Bordeaux Blend
Soljans Estate Merlot/Malbec 2009
Ti Point Merlot, Cabernet Franc 2010

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