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.