Lamb Loin with English Spinach Semi Dried Tomatoes and Bush Tomato Chutney

• 4 each lamb loin 200g each, boneless and trimmed of sniew
• 8 each asparagus
• 12 each tomatoes semi dired
• 200 grams spinach
• 1/2 tablespoon olive oil Austalia
• 1/2 tablespoon butter
• 100 grams chutney tomato
• 500 millilitres beef stock
• 2 millilitres vegetable oil
• 2 teaspoon - Alpine Pepper*

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.

lamb loin, asparagus, tomatoes, spinach, olive oil austalia, butter, tomato, beef stock, vegetable oil, pepper

Taken from recipeland.com/recipe/v/lamb-loin-english-spinach-semi--50872 (may not work)