Lamb Loin seasoned with Australian spices, and served with English spinach, semi-dried tomatoes and Australian bush tomato chutney.
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.
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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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-- Australian Bush Tomato Chutney can be purchased online at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=10&products_id=36 --
-- Alpine Pepper can be purchased online at: http://www.cherikoff.net/shop/index.php?main_page=product_info&cPath=1&products_id=30 --
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