Ingredients
4 200 grams lamb loins, boneless and trimmed of sinew
8 asparagus spears
12 semi dried tomatoes
200 grams English spinach
1/2 tablespoon Australian olive oil
1/2 tablespoon butter
100 grams Bush Tomato Chutney*
500 milliliters For the sauce beef stock
2 milliliters vegetable oil
2 teaspoons Alpine Pepper*
(* Can be found at www.dining-downunder.com/shop/)
Description
Foodista
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