Wine Drenched Lamb with Alpine Pepper Mash
Lamb marinated in red wine, and served with a mash made with Alpine Pepper.
Yield
4 servingsPrep
20 minCook
45 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 180 | grams |
lamb loin
|
*
|
| 1 | cup |
red wine
|
*
|
| 80 | grams |
potatoes
|
|
| 80 | millilitres |
lamb, stock
|
* |
| 50 | grams |
green beans
|
|
| 50 | grams |
asparagus
|
|
| 10 | grams |
-
Rainforest Bub* |
* |
| 2 | grams |
salt
|
|
| 5 | grams |
black pepper
|
|
| 20 | grams |
butter
|
|
| 50 | millilitres |
cream
|
|
| 5 | millilitres |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8E+2 | grams |
lamb loin
|
*
|
| 237 | ml |
red wine
|
*
|
| 8E+1 | grams |
potatoes
|
|
| 8E+1 | millilitres |
lamb, stock
|
* |
| 5E+1 | grams |
green beans
|
|
| 5E+1 | grams |
asparagus
|
|
| 1E+1 | grams |
-
Rainforest Bub* |
* |
| 2 | grams |
salt
|
|
| 5 | grams |
black pepper
|
|
| 2E+1 | grams |
butter
|
|
| 5E+1 | millilitres |
cream
|
|
| 5 | millilitres |
vegetable oil
|
*
|
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.
