Lamb Loin Stuffed With Tomato Concasse - cooking recipe

Ingredients

1 None red pepper, quartered, deseeded
2 tbsp olive oil
3 None shallots, finely chopped
4 cloves garlic, minced
2 2/3 lb plum tomatoes, peeled, deseeded, finely chopped
2 tbsp red wine vinegar
1 1/2 lb lamb loin, deboned
2 cloves garlic, minced
1 oz baby spinach
3 tbsp fresh basil leaves

Preparation

Preheat oven to 475\u00b0F. Place pepper, skin-side up, on a baking tray. Roast until skin blisters and blackens. Cover in plastic wrap and set aside for 5 mins. Peel away skin then slice pepper thinly. Reduce oven to 350\u00b0F.
Meanwhile, to make the tomato concasse, heat 1 tbsp oil in a medium saucepan over medium heat. Cook shallots and garlic, stirring, until shallots are softened. Add tomatoes and vinegar. Cook, covered, over low heat for 15 mins. Uncover and simmer, stirring occasionally, for 30 mins, or until mixture thickens slightly.
Place lamb, cut-side up, on a clean cutting board. Rub garlic into lamb then arrange pepper, spinach and basil down the center. Roll up tightly, securing at 3/4 inch intervals with butcher's twine. Rub remaining oil over lamb and season.
Place lamb on an oiled wire rack set over a large, shallow roasting pan. Roast for 1 hour, or until lamb is browned and cooked to your liking. Serve with tomato concasse.