Scotch Lamb Loin Chops with Peperonata and Spinach

Ingredients

20 ml olive oil
100g long shallots, finely sliced
1x large red pepper, finely sliced in strips
1x large orange or yellow pepper, finely sliced in strips
1x large garlic clove, finely sliced
10g sherry vinegar
Salt and pepper
5g fresh basil
200g wilted spinach

WILTED SPINACH: 
160gr baby spinach
10g olive oil
20g Butter
Salt, pepper and nutmeg

Directions

Cook Lamb Loin Chops as per cooking instructions and leave to rest.

Add oil to thick based saute pan with lid. Add the sliced shallot and slowly soften without colour for 5 minutes. Add garlic, sliced peppers and again slowly soften without colour for 15-20 minutes. Place a lid on to allow to steam and stirring every few minutes. Add salt and sherry vinegar and combine. Remove from the heat and allow to cool. Add fresh basil. Serve hot or cold.

For the spinach:
wash the spinach and place in a colander. Place a large saute pan on heat. Add oil and butter. When foaming, add spinach and wilt. Season with salt, pepper, and nutmeg.

Place the spinach on the base of the plate, add some Peperonata and arrange Lamb Loin Chops on top. Add more Peperonata to the plate and serve.