This is the second in our series of ROCK STAR recipes that will be prepared for Sunset’s Savor the Central Coast’s Main Event. Chef Julie Simon of Thomas Hill Organics plans to create food for the soul with fresh, organic lamb and other ingredients that highlight the Central Coast. Give this recipe a whirl if you can’t make it to the Main Event to watch Chef Julie in action!

Lamb and Quince Tagine


  • 2 lbs. of Lamb shoulder
  • 1 lemon
  • 4 large quince, peeled and quartered
  • 1 large onion, peeled and sliced
  • 3 garlic cloves, minced
  • 1 Tbs each of fresh grated ginger, mustard, thyme, sugar
  • 1/3 cup olive oil
  • Salt & pepper
  • 1 cup white wine or water
  • Garnish with cilantro and sesame seeds
  1. In a bowl, mix half the olive oil, mustard, thyme, garlic, salt and pepper to taste.
  2. In a Dutch Oven, put the rest of the olive oil on medium high heat.
  3. Saute the lamb. Set aside.
  4. Add the onion & quince. Saute for about 5 minutes
  5. Return the lamb & drizzle “olive oil glaze”. Saute for a few more minutes.
  6. Add about a cup of white wine or water.
  7. Simmer on low heat, covered for about 45 minutes.
  8. Serve hot, garnished with cilantro & sesame seeds. 

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