• 180g lamb loin

  • 1 cup red wine

  • 80g potatoes

  • 80ml lamb stock

  • 50g green beans

  • 50g asparagus

  • 2g Outback Salt

  • 20g butter

  • 50ml cream

  • 5ml vegetable oil

  • 10g Rainforest Rub (*Please see notes)

  • 5g Alpine Pepper (*Please see notes)


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 285kj
  • Fat Total 22g
  • Saturated Fat 10g
  • Protein 9g
  • Carbohydrate 6g
  • Sugar 1g
  • Sodium 268mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*Rainforest Rub can be purchased at:

*Alpine Pepper can be purchased at:

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