Lamb Loin With English Spinach Semi Dried Tomatoes And Bush Tomato Chutney Recipe

Ingredients

4 x 200g lamb loin, boneless and trimmed of sinew

8 asparagus spears

12 semi dried tomatoes

200g English spinach

½ tablespoon Australian olive oil

½ tablespoon butter

100g Bush Tomato Chutney( *Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=10&products_id=36 )

For the sauce:

500ml beef stock

2ml vegetable oil

2 teaspoons Alpine Pepper (* Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=4 )

Preparation

1. In a pan, add a little oil slowly sauté the Alpine Pepper for a minute; add in the stock and reduce by 80%.

2. 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.

3. Using butchers twine, tie up the lamb to stop it moving out of shape during cooking.

4. On a hot grill or BBQ seal the lamb, fat side first; the lamb is best served medium rare, check the done-ness.

5. Remove from the grill, dust with Red Desert Dust and allow to rest before cutting.

6. In a small pot sauté the spinach with a little olive oil and butter.