| Servings | serves |
Ingredients
- 2 Garlic Cloves crushed
- 25 grams Butter melted
- 2 teaspoons Spicy Spanish Seasoning
- 800 grams Lamb Loin Chops boned
- 1 cup Baby Spinach Leaves
- 1/4 cup Apricots finely chopped
- 1/3 cup Sun-dried Tomatoes finely chopped
- 1/3 cup Flat-leaf Parsley firmly packed
- 600 grams Sweet Potato cut into 1cm pieces
- 1 tablespoon Oil
- 1 teaspoon Spicy Spanish Seasoning
- Baby Spinach Leaves to serve
Ingredients
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Instructions
- Combine garlic, melted butter and seasoning in a small bowl.
- Place lamb cut-side up on a board. Combine spinach, apricots, sun-dried tomatoes and parsley. Place down centre of the lamb. Roll up tightly and secure at 2 cm intervals with kitchen string. Brush garlic mixture over lamb and place lamb in a large baking dish.
- Cook lamb, uncovered, in a moderate oven, 180 degrees C, for about 20 minutes. Add combined sweet potato, oil and extra seasoning to dish. Cook for a further 20 minutes, or until lamb is browned and cooked to your liking. Remove lamb. Cover lamb and stand for 10 minutes before removing string.
- Increase oven to hot, 200 degrees C. Return sweet potato in the baking dish to the oven and cook, uncovered, for a further 10 minutes, or until browned.
- Slice lamb and serve with sweet potato and wilted spinach.
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