Scotch Lamb Loin Chops with Peperonata and Spinach
Prep Time 15 mins
Cook Time 30 mins
20 ml olive oil
100g long shallots, finely sliced
1 large red pepper, finely sliced in strips
1 large orange pepper, finely sliced in strips
1 large garlic clove, finely sliced
10g sherry vinegar
Salt and pepper
5g fresh basil
200g wilted spinach
160gr baby spinach
10g olive oil
Salt, pepper and nutmeg
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, and sliced peppers and again slowly soften without colour for 15-20 minutes placing 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 plate and serve.