Lamb Loin With English Spinach Semi-Dried Tomatoes And Bush Tomato Chutney - cooking recipe

Ingredients

4 x 200g lamb loin, boneless and trimmed of sinew
8 asparagus spears
12 semi dried tomatoes
200g English spinach
1/2 tablespoon Australian olive oil
1/2 tablespoon butter
100g Bush Tomato Chutney( *Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=10&products_id=36 )
For the sauce:
500ml beef stock
2ml vegetable oil
2 teaspoons Alpine Pepper (* Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=4 )

Preparation

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. 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 saute the spinach with a little olive oil and butter.