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Ingredients

Ingredients

4×200g lamb loin, boneless and trimmed of sinew
8 asparagus spears
12 semi dried tomatoes
200g English spinach
½ tablespoon Australian olive oil
½ tablespoon butter
100g Bush Tomato Chutney

For the sauce

500ml beef stock
2ml vegetable oil
2 teaspoons Alpine Pepper

Description

I Really Enjoy Cooking With Lamb In General, As I Find It Rather Versatile For Every Situation From Roasting, BBQ’ing, Pan Frying Or Wok Tossing. During The Week I Take Pleasure In Slicing Thinly Then Marinating Some Lamb Fillet, Then Stir Frying It Wit

Dining Downunder Recipes