Wine Drenched Lamb With Alpine Pepper Mash

1. 1

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

2. 2

   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. 3

   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 180u00b0C for 12 minutes; rest the meat for 10 minutes

4. 4

   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. 5

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

6. 6

   6. slice the asparagus and green beans

7. 7

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

8. 8

   Styling

9. 9

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

* Per serving · 4 servings · Values may vary.