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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.













Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


4 each lamb loin
200g each, boneless and trimmed of sniew
8 each asparagus
12 each tomatoes
semi dired
200 grams spinach
½ tablespoon olive oil
½ tablespoon butter
100 grams chutney
For the sauce:
500 millilitres beef stock
2 millilitres vegetable oil
2 teaspoon -
Alpine Pepper*


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 372g (13.1 oz)
Amount per Serving
Calories 9236% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 29mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 18%
Sugars g
Protein 7g
Vitamin A 62% Vitamin C 78%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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