Lamb Loin with English Spinach Semi Dried Tomatoes and Bush Tomato Chutney

1. 1

   In a pan, add a little oil slowly saute the Alpine Pepper for a minute; add in the stock and reduce by 80%.

2. 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. 3

   Using butchers twine, tie up the lamb to stop it moving out of shape during cooking.

4. 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. 5

   Remove from the grill, dust with Red Desert Dust and allow to rest before cutting.

6. 6

   In a small pot saute the spinach with a little olive oil and butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.