Lamb Loin With English Spinach Semi Dried Tomatoes and Bush Tomato Chutney
4 200 grams lamb loins, boneless and trimmed of sinew
8 asparagus spears
1/2 tablespoon butter
100 grams Bush Tomato Chutney*
2 milliliters vegetable oil
(* Can be found at: www.dining-downunder.com/shop/)
In a pan, add a little oil slowly sauté the Alpine Pepper for a minute; add in the stock and reduce by 80%%.
Using butchers twine, tie up the lamb to stop it moving out of shape during cooking.
In a small pot sauté the spinach with a little olive oil and butter.
Garnish with tomato chutney and spinach and drizzle a little sauce around the lamb.