Lamb Loin with English Spinach Semi Dried Tomatoes & Bush Tomato Chutney

Name: Lamb Loin with English Spinach Semi Dried Tomatoes and Bush Tomato Chutney
Yield: 4
Cuisine: Australia
Ingredients: lamb loin; asparagus; tomatoes; spinach; olive oil; butter; chutney; beef stock; vegetable oil; -

Submitted by VicCherikoff

BBQ’d Lamb Loin stuffed with semi dried tomatoes and asparagus spears and served with bush tomato chutney and sauteed English spinach.

YIELD

4 servings

PREP

20 min

COOK

25 min

READY

55 min

Ingredients

EACH LAMB LOIN
200g each, boneless and trimmed of sniew *

EACH ASPARAGUS *

EACH TOMATOES
semi dired

200

GRAMS SPINACH *

TABLESPOON OLIVE OIL
Austalia

TABLESPOON BUTTER

100

GRAMS CHUTNEY
tomato *

For the sauce

500

MILLILITRES BEEF STOCK *

MILLILITRES VEGETABLE OIL *

TEASPOON -
Alpine Pepper* *

Directions

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.