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Loin with English
semi dried tomatoes and
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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. In a pan, add a little oil slowly
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 grill or BBQ seal the lamb, fat side first; the lamb is best served medium rare, check the done-ness.
Remove from the grill, dust with Red Desert Dust and allow to rest before cutting.
In a small pot
the spinach with a little
oil and butter.
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
around the lamb.
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