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Lamb Loin with English spinach, semi-dried tomatoes and bush tomato chutney

Lamb Loin seasoned with Australian spices, and served with English spinach, semi-dried tomatoes and Australian bush tomato chutney.


  • 4×200g 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 (see notes for more information)

  • For the sauce: 500ml beef stock

  • 2ml vegetable oil

  • 2 teaspoons Alpine Pepper (see notes for more information)


  • 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.

    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.


-- Australian Bush Tomato Chutney can be purchased online at: --
-- Alpine Pepper can be purchased online at: --

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