Submit a new recipe
Three course Menus
Recipes from some of the best Chefs in the world, but which can be done in your kitchen with day-to-day ingredients
All our Chefs
All you need to know about the most famous Chefs!
Submit a new address
All gourmet addresses
MenuGourmet selected for you the best gastronomic addresses.
MyGourmet membership enables you to save your favorite recipes, have a direct access to the best gourmet suppliers near your home and your own blog. And it only takes 2 clics!
E-mail or username
Forgot your password?
1 h 20
Add to My Recipes
Remove from my recipes
Send to your friends
Your message has been sent.
Sorry, we were not able to send your message. Please check that you completed all the required field
Add up to 10 E-mail addresses separated by comas.
Your message (optional):
Please send me a copy:
MenuGourmet respects your privacy and do not store or communicate any E-mail address.
Recipe for 4 people
180g lamb loin
1 cup red wine
80ml lamb stock
50g green beans
10g Rainforest Rub*
5g Alpine Pepper*
5ml vegetable oil
(* can be found at: www.dining-downunder.com/shop/ )
Recipe preparation steps
Marinate the lamb in a small bowl with the wine for about 5-6 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
with the lamb
and reduce to a thick sauce; be sure to strain the
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
with a little vegetable oil,
the green beans and asparagus and finish with Rainforest Rub.
I'm a real cook!
Do you realy want to close this widget?
If you want it back, just go to the "Manage my content" section on top of this page.
ALL RIGHTS RESERVED Copyright 2009 MenuGourmet.com
Contact - Report abuse