Lamb with quince and sweet potato

Prepare all the ingredients. Preheat the oven to 180 degrees. Pour coarse salt in a mound at the bottom of a baking dish, place the sweet potato on the salt, and bake for 40-50 minutes. Peel the cooked sweet potato.

Crush the garlic cloves with the flat side of a knife, add them to the lamb, add thyme and rosemary sprigs, season with salt and pepper, pour in oil, mix everything together and let marinate for 15-20 minutes at room temperature.

Slice the quince into pieces about 1 cm thick.

Heat the pan and place slices of quince on it, drizzle with lemon juice, add sugar and 15 grams of butter.

Fry the quince until caramelized on both sides.

Heat another pan on high heat. Remove herbs and garlic from the lamb and place the meat in a dry pan. Fry on one side until golden brown.

Flip the meat and add olive oil and 15 grams of butter.

Continue frying, turning the meat a few more times. In total, the meat should be fried for 3 minutes on each side. If desired, you can finish cooking the meat in an oven preheated to 180 degrees for 7-8 minutes.

Cut the baked sweet potato into large pieces, season with salt and pepper, add a raw egg and butter.

Blend the sweet potato until it becomes a puree.

Heat the puree in a saucepan for 2 minutes.

Pour a little green oil on the plate, add sweet potato puree, top with lamb and slices of quince. Optionally, garnish with sweet potato chips.