Wine Drenched Lamb with Alpine Pepper Mash

    6 hours

    Baked Lamb, drenched in red wine and served with mash, seasoned with Australian Alpine Pepper.


    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 180g lamb loin
    • 1 cup red wine
    • 80g potatoes
    • 80ml lamb stock
    • 50g green beans
    • 50g asparagus
    • 10g Rainforest Rub
    • 2g Outback Salt
    • 5g Alpine Pepper
    • 20g butter
    • 50ml cream
    • 5ml vegetable oil

    Preparation:15min  ›  Cook:45min  ›  Extra time:5hours marinating  ›  Ready in:6hours 

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

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    Recipe provided by Cherikoff Rare Spices

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