Wine Drenched Lamb With Alpine Pepper Mash
By: Vic Cherikoff
Published: Sunday, August 29, 2010 - 10:39pm

Ingredients




4 x 180grams lamb loins
1 cup red wine
80 grams potatoes
80 milliliters lamb stock
50 grams green beans
50 grams asparagus
10 grams Rainforest Rub*
2 grams salt
5 grams Alpine Pepper*
20 grams butter
50 milliliters cream
5 milliliters vegetable oil
(* Can be found at: www.dining-downunder.com/shop/)

Preparation

1 Marinate the lamb in a small bowl with the wine for about 5-6 hours or overnight in the fridge. 2 Peel and roughly chop the potatoes and place in a pot; cover generously with cold water and bring to the boil; simmer for 35 minutes or until soft. 3 Remove the lamb from the red wine and on a hot BBQ or grill, seal and brown the meat allover; finish in the oven at 180°C for 12 minutes; rest the meat for 10 minutes. 4 Combine the remaining red wine marinade with the lamb jus and reduce to a thick sauce; be sure to strain the jus before serving. 5 Strain the potatoes and mash together with butter and cream, season with salt and Alpine Pepper. 6 Slice the asparagus and green beans. 7 Heat a large frying pan or wok with a little vegetable oil, sauté the green beans and asparagus and finish with Rainforest Rub.