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Recipe preparation steps
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 or grill, 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.
Prep time 
