Ingredients

• 8 lamb loin chops
• ½ cup fresh breadcrumbs
• ½ cup sundried-tomato pesto or flavoured tomato paste
• 8 bacon rashers

Tomato and Olive Salad

• 3-4 cups baby spinach leaves
• 125 grams halved cherry tomatoes
• 8 green olives
• fresh basil leaves
• ¼ cup vinaigrette
• sourdough croutons to garnish

Method

1. Using a sharp knife, remove the bones from lamb loin chops.
2. Mix together breadrumbs and pesto or tomato paste. Place 1 tblsp of the mixture along the inside of each of the bones chops and roll up the meat to enclose the filling.
3. Wrap a bacon rasher around the outside of each lamb noisette and secure with toothpics.
4. Fan grill on a foil-lined tray at 200ºC for 12-15 minutes, turning once.
5. Serve on top of a freshly made Tomato and Olive Salad.

Tomato and Olive Salad

1. Toss together spinach leaves, cherry tomates, olives and fresh basil leaves. Dress salad with vinaigrette and add texture with several handfuls of sourdough croutons.