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.


    New South Wales, Australia
    2 people made this

    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

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    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 BBQ seal the lamb, fat side first; the lamb is best served medium rare, check the done-ness .
    5. Remove from the BBQ, dust with Red Desert Dust and allow to rest before cutting.
    6. In a small pot sauteé the spinach with a little olive oil and butter.
    7. 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.

    See it on my blog

    Recipe provided by Cherikoff Rare Spices

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