Lamb Loin with English Spinach Semi Dried Tomatoes & Bush Tomato Chutney
BBQ'd Lamb Loin stuffed with semi dried tomatoes and asparagus spears and served with bush tomato chutney and sauteed English spinach.
Yield
4 servingsPrep
20 minCook
25 minReady
55 minLow Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | each |
lamb loin
200g each, boneless and trimmed of sniew |
* |
8 | each |
asparagus
|
* |
12 | each |
tomatoes
semi dired |
|
200 | grams |
spinach
|
* |
½ | tablespoon |
olive oil
Austalia |
|
½ | tablespoon |
butter
|
|
100 | grams |
chutney
tomato |
* |
For the sauce | |||
500 | millilitres |
beef stock
|
* |
2 | millilitres |
vegetable oil
|
* |
2 | teaspoon |
-
Alpine Pepper* |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | each |
lamb loin
200g each, boneless and trimmed of sniew |
* |
8 | each |
asparagus
|
* |
12 | each |
tomatoes
semi dired |
|
2E+2 | grams |
spinach
|
* |
7.5 | ml |
olive oil
Austalia |
|
7.5 | ml |
butter
|
|
1E+2 | grams |
chutney
tomato |
* |
For the sauce: | |||
5E+2 | millilitres |
beef stock
|
* |
2 | millilitres |
vegetable oil
|
* |
1E+1 | ml |
-
Alpine Pepper* |
* |
Directions
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 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 sauté the spinach with a little olive oil and butter.