Lamb Loin With English Spinach Semi Dried Tomatoes and Bush Tomato Chutney


Photo: Vic Cherikoff
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Ingredients

4 200 grams lamb loins, boneless and trimmed of sinew
8 asparagus spears
12 semi dried tomatoes
200 grams English spinach
1/2 tablespoon Australian olive oil
1/2 tablespoon butter
100 grams Bush Tomato Chutney*
500 milliliters For the sauce: beef stock
2 milliliters vegetable oil
2 teaspoons Alpine Pepper*
(* Can be found at: www.dining-downunder.com/shop/)

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.
7
Garnish with tomato chutney and spinach and drizzle a little sauce around the lamb.
.

Yield:

4.0

Added:

Sunday, August 29, 2010 - 8:41pm

Creator:

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