About this recipe
This is one of my all time favourite dishes. I love the flavour of the lamb rolled with the asparagus, spinach and sun dried tomatoes and the alpine pepper jus provides that little bit of spice. The cut I’ve suggested here is lamb loin, but a better cut I find is the boneless saddle as there is a little bit of fat on the outside which protects the lamb.
Ingredients
4 x 200g (7 oz.) lamb loin, boneless and trimmed of sinew
8 asparagus spears
12 semi dried tomatoes
200g (1 cup) English spinach
15ml (1 tablespoon) macadamia nut oil
10g (2 tablespoon) butter
100g (½ cup) bush tomato chutney
15g (1 tablespoon) red desert dust
100ml (½ cup) lamb jus or veal jus
15g (1 teaspoon) alpine pepper
Cooking instruction
In a saucepan, heat the lamb jus and add the alpine pepper, bring to the boil, then set aside. Preheat the hotel grill or bbq to medium heat.
To prepare the lamb loin, using a small knife make a hole in the centre of the lamb and stuff in the semi dried tomatoes and carefully thread through the asparagus spears. Then using butchers twine, tie up the lamb to stop it moving out of shape during cooking.
On the hot grill or BBQ seal the lamb, fat side first, then the other side. Reduce the heat and cook to the desired doneness, I suggest medium rare. Remove from the grill, dust with Red Desert Dust and allow to rest before cutting. While the lamb loin is resting, sauté the spinach in a small frying pan using a little butter.
To serve, cut the lamb loins into three unequal pieces and stand these rounds upright. Garnish with tomato chutney and spinach and drizzle a little sauce around the lamb.
