Pepper And Spinach Stuffed Lamb - cooking recipe

Ingredients

12 oz mini peppers, quartered, seeded
10 1/2 oz baby potatoes, halved
2 None red onions, cut into thin wedges
2 tbsp olive oil
1 tbsp red wine vinegar
2/3 cup kalamata olives
2 None (14-oz) de-boned lamb loins, skin on
1/2 cup plus 2 tbsp chunky red pepper dip
30 g baby spinach leaves
3 None bocconcini, sliced
2 sprigs fresh oregano

Preparation

Preheat oven to 350\u00b0F. Combine mini peppers, potatoes, onion wedges, oil and vinegar in a medium baking dish. Roast for 30 mins or until browned and tender. Stir in olives, season to taste.
Meanwhile, place lamb, cut-side up, on a board. Spread with 2 tbsp pepper dip. Top with spinach, bocconcini and oregano, roll tightly. Secure each loin with kitchen string at 1/2-inch intervals. Season.
Heat oil in a large skillet over high heat. Sear lamb for 2 mins on each side, or until browned. Transfer to a baking sheet. Roast lamb for 18 mins for medium, or until cooked as desired. Cover with foil, stand for 10 mins.
Serve sliced lamb with roasted vegetables and more dip.