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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.
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