Lamb Loin with English Spinach Semi Dried Tomatoes and Bush Tomato Chutney
BBQ'd Lamb Loin stuffed with semi dried tomatoes and asparagus spears and served with bush tomato chutney and sauteed English spinach.
200g each, boneless and trimmed of sniew
|For the sauce:|
In a pan, add a little oil slowly sauté the Alpine Pepper for a minute; add in the stock and reduce by 80%.
Then, with a clean steel or small knife make a hole in the centre of the lamb; stuff in the semi dried tomatoes and carefully thread through the asparagus spears.
Using butchers twine, tie up the lamb to stop it moving out of shape during cooking.
On a hot grill or BBQ seal the lamb, fat side first; the lamb is best served medium rare, check the done-ness.
Remove from the grill, dust with Red Desert Dust and allow to rest before cutting.
In a small pot sauté the spinach with a little olive oil and butter.