Pepper And Spinach Stuffed Lamb

• 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

1. Preheat oven to 350u0b0F. 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.
2. 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.
3. 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.
4. Serve sliced lamb with roasted vegetables and more dip.

peppers, baby potatoes, red onions, olive oil, red wine vinegar, kalamata olives, lamb loins, chunky red pepper, baby spinach leaves, bocconcini, oregano

Taken from recipes-plus.com/api/v2.0/recipes/29211 (may not work)