Lamb Loin with English spinach semi dried tomatoes and bush tomato chutney

Serves: 4


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


1. In a pan, add a little oil slowly sauté 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
4. using butchers twine, tie up the lamb to stop it moving out of shape during cooking
5. on a hot grill or BBQ seal the lamb, fat side first; the lamb is best served medium rare, check the doneness
6. remove from the grill, dust with Red Desert Dust and allow to rest before cutting
7. in a small pot sauté the spinach with a little olive oil and 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.

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Dining Downunder Cookbook
This Australian recipe of Lamb Loin with English spinach semi dried tomatoes and bush tomato chutney is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Episode: The Three Sisters and the Post Office Restaurant in Leura

Recipe By: Benjamin Christie

Benjamin ChristieI 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 with egg noodles, fresh crisp greens and a little Red Desert Dust. Be sure to sear the lamb quickly to ensure tenderness, add a little oyster and soy sauce to moisten the dish. Unlike weekdays when there is little time, Sunday evenings are generally reserved for the lamb roast, which for me, consists of stuffing whole cloves of garlic, rosemary and Oz Lemon into a leg of lamb and slowly roasting it to perfection and serving with a jus lie. A jus lie is simply made adding a little red wine to the roasting pan then reducing the liquid to produce a full flavoured sauce.

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