South Australian Food and Wine from Off The Vine

Spring lamb in smoked bacon with potato salad and baby spinach

2 lamb loins

12 thin slices of smoked bacon

1 bnch of baby spinach

2 deserae potatoes (cooked)

50 g of semi dried tomatoes

an onion

100 ml vine valley vinegar

100 ml Joseph extra virgin olive oil

flat parsley (chopped)

1 tbl sp french mustard

a tsp crushed garlic

salt and pepper

vegetable oil

Trim the lamb loins so there is no fat or sinew.

Lay out the bacon on foil make sure there is enough for the length of the loin.

Place one loin down on the bacon and season with salt and pepper.

Lay the semi dried tomatoes on the loin and place second loin on top and season with salt and pepper.

Carefully roll the lamb loins up in the foil squeezing the ends together tightly. In a pan seal the rolled lamb in hot oil on three sides and place in a 200° oven for about 8 mins, this could vary depending on required doneness.

For the dressing finely chop the onion and place in a bowl with the mustard, olive oil and vinegar, season with salt and pepper and mix well with a disk.

Drizzle a little of the olive oil on a plate and slice the potato on top season with salt, pepper and chopped parsley.

Mix the dressing well and poor over the top of the potatoes.

In a hot pan sauté the baby spinach with olive oil and garlic and place on top of the potato.

When the lamb is cooked unroll carefully and cut into even size medallions, place on top of the spinach.

To finish place a spoon of your favourite relish or chutney on top and garnish with salt and pepper.

Serves 2-3

ENJOY!

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Spring lamb in smoked bacon with potato salad and baby spinach