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Recipe : ***** Lamb Loin with English spinach semi dried tomatoes and bush tomato chutney

Lamb Loin with English spinach semi dried tomatoes and bush tomato chutney
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    25 min
  • Difficulty
    Very easy
  • Pause
    5 min
  • Ready in
    50 min
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Meat recipes
Tags:
bush, lamb, spinach, tomato

Recipe's Ingredients

Recipe for 4 people
  • 4 x 200g lamb loin, boneless and trimmed of sinew
  • 8 asparagus spears
  • 12 semi dried tomatoes
  • 200g English spinach
  • ½ tablespoon Australian olive oil
  • ½ tablespoon butter
  • 100g Bush Tomato Chutney*
  • For the sauce - 500ml beef stock
  • 2ml vegetable oil
  • 2 teaspoons Alpine Pepper*
  • ( *Can be found at: www.dining-downunder.com/shop/ )

  • Recipe preparation steps

  • 1
    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
    Styling - 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.
  • Ready !