Lamb Loin with English Spinach semi-dried tomatoes and bush tomato chutney
30 minutes
Lamb loin is stuffed with sun dried tomatoes and asparagus spears then barbecued and served with chutney and spinach.
2 people made this
Ingredients
Serves: 4
- 4 x 200g lamb loin, boneless and trimmed of sinew
- 8 asparagus spears
- 12 semi-dried tomatoes
- 200g English spinach
- 1/2 tablespoon Australian olive oil
- 1/2 tablespoon butter
- 100g Bush Tomato Chutney
- 500ml beef stock
- 2ml vegetable oil
- 2 teaspoons Alpine Pepper
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- 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 BBQ seal the lamb, fat side first; the lamb is best served medium rare, check the done-ness .
- Remove from the BBQ, dust with Red Desert Dust and allow to rest before cutting.
- In a small pot sauteé the spinach with a little olive oil and butter.
- To serve, cut the lamb loins into three unequal pieces and stand these rounds upright. Garnish with tomato chutney and spinach and drizzle a little sauce around the lamb.
