Wine Drenched Lamb with Alpine Pepper Mash

Directions

Marinate the lamb in a small bowl with the wine for about 5 to 6 hours or overnight in the fridge.

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.

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.

Combine the remaining red wine marinade with the lamb jus and reduce to a thick sauce; be sure to strain the jus before serving.

Strain the potatoes and mash together with butter and cream, season with salt and Alpine Pepper.

Slice the asparagus and green beans.

Heat a large frying pan or wok with a little vegetable oil, sauté the green beans and asparagus and finish with Rainforest Rub.

Styling :

Slice the lamb and serve on the potato mash with the greens to the side and the plate drizzled with the lamb jus.