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

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

Ingredients

4 lamb back straps
200ml Riverstone Estate Pinot Noir
1 sprig rosemary
100g butter
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

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



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