I forget which show we were watching lately but I was intrigued about a butcher in Woollahra called Victor Churchill and I made a note to get over there at some point. I haven't had as much time as I'd like lately to cook so I thought I would celebrate the successful implementation of a project at work this weekend by cooking a good winter meal.
The interior of Victor Churchill's is pretty amazing. And they do their butchery and cooking inside glass rooms, which makes for great entertainment. And there is a really great selection of types of meat on offer. What really caught my eye was a rolled lamb loin with rosemary, spinach, and fetta.
Now, the prices aren't exactly cheap - the 600g lamb loin cost $33 - but the quality is fantastic and it was a nice splurge. Though I have a feeling that some of the markup is due to the fancy bags they provide. This bag was big enough for a turkey but had my tiny little lamb loin sitting inside.
In any case, I decided to match it with my mushroom green lentil dish (check the duck breast post a few months back for the recipe). So, after 35 minutes in a 180C oven and 15 minutes of resting we were rewarded with a tasty, winter warming dish. Highly recommended!