Lamb Loin With English Spinach Semi-dried Tomatoes And Bush Tomato Chutney

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Ingredients

  • 4 x 200g lamb loin, boneless and trimmed of sinew
  • 8 asparagus spears
  • 12 semi-dried tomatoes
  • 200g English spinach
  • 1/2 tablespoon Australian olive oil
  • 1/2 tablespoon butter
  • 100g Bush Tomato Chutney
  • 500ml beef stock
  • 2ml vegetable oil
  • 2 teaspoons Alpine Pepper

Description

Lamb Loin Is Stuffed With Sun Dried Tomatoes And Asparagus Spears Then Barbecued And Served With Chutney And Spinach.

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