Lamb with Red Wine Bramble & Rosemary Jus

Ingredients:
1 litre Macphie Red Wine Sauce
Racks of Lamb
Pinenuts
Butter
400g Brambles
5g Rosemary
Seasoning

Method:
Season the lamb and coat with butter, pine nuts and herbs and roast slowly
Heat some oil in a large pan and brown for 1-2 minutes
Put racks in a large roasting tin. Roast at 190°C (375°F) for 8 minutes for pink, 10 minutes for medium and 12 minutes for well done
Allow to rest before carving
In a pan combine brambles, rosemary and Red Wine Sauce, simmer until the brambles break up through the sauce
Season the jus to taste
Carve lamb into cutlets and serve with the jus and rosemary sprigs

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