Lamb Loin With English Spinach Semi Dried Tomatoes and Bush Tomato Chutney
By: Vic Cherikoff
Published: Sunday, August 29, 2010 - 8:41pm

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.