Lamb Back Strap with Red Wine Jus, Spicy Garlic Mustard Mashed Potato and Seasonal Vegetables

Ingredients

4 lamb back straps
200 ml Riverstone Estate Pinot Noir
1 sprig rosemary
100 g butter
30 ml thickened cream
1 Tbs of freshly crushed garlic
5 medium potatoes
1 heaped tsp Australian Harvest spicy garlic mustard
200 ml bio-grape red wine chilli sauce
200 ml bio-grape red wine jus
1 bunch of baby carrots
1 bunch of broccoli
Salt and pepper

Method

Lamb:

Cut the lamb back straps in half. Place Pinot Noir, rosemary and garlic into a bowl with lamb and mix well.

Marinate for an hour.

Pan fry lamb until cooked medium.

Spicy mashed potato:

Peel and cut potatoes into cubes and boil until soft, drain and place in a bowl. Add butter, thickened cream, spicy garlic mustard and salt and pepper to taste.

Red wine jus:

In a pot bring chilli sauce and red wine jus to boil and reduce slightly.

Seasonal Vegetables

Prepare vegetables by pan-frying carrots and boiling broccoli, be careful not to overcook. Slightly season with salt and pepper.



Recipe provided by Australian Harvest.

From ‘Produce to Platter: Yarra Valley & The Dandenongs’

www.smudgepub.com.au