1. Season the lamb and coat with butter, pine nuts and herbs and roast slowly.
    2. Heat some oil in a large pan and brown for 1-2 minutes.
    3. 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.
    4. Allow to rest before carving.
    5. In a pan combine brambles, rosemary and Macphie Red Wine Sauce, simmer until the brambles break up through the sauce.
    6. Season the jus to taste.
    7. Carve lamb into cutlets and serve with the jus and rosemary sprigs.


  • 1 litre Macphie Red Wine Sauce
  • Racks of lamb
  • Pinenuts
  • Butter
  • 400g brambles
  • 5g rosemary
  • Seasoning