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