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Spinach & semi-dried tomato lamb
Spinach & semi-dried tomato lamb
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Quick and tasty lamb dish with spinach, semi-dried tomatoes, and green beans.
Ingredients:
  • 2 (about 560g) lamb eye of loin (backstrap), halved crossways
  • 8 (about 40g) semi-dried tomatoes
  • 20g baby spinach leaves
  • Olive oil, to brush
  • 200g green beans, topped
  • 60ml (1/4 cup) chicken style liquid stock
  • 20.00 ml balsamic vinegar
Instructions:
  • Using a small sharp knife, slice each lamb loin in half lengthwise without cutting all the way through. Lay the lamb flat, add 2 tomatoes and a handful of spinach down the center of each loin. Roll up tightly to seal the filling inside. Use unwaxed white kitchen string to tie at 2cm intervals for security.
  • Lightly coat the lamb with oil before searing in a hot non-stick pan for 4-5 minutes on each side until it reaches your preferred level of doneness. Rest the lamb covered in foil for 5 minutes before serving.
  • Blanch beans in a pot of boiling salted water until vibrant green and crisp-tender, about 2 minutes. Drain beans.
  • Pour the stock and vinegar into the pan with the cooked lamb. Cook over medium heat, stirring occasionally, until the sauce slightly thickens, about 1 minute. Remove the string from the lamb and cut each piece in half. Serve the polenta on plates, top with lamb and beans, and drizzle with balsamic sauce. Enjoy while hot.

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