Makes 20 portions
- Lightly fry the chopped shallots in a small amount of olive oil.
- Add the Macphie Red Wine Sauce.
- Add the chopped, fresh rosemary to the sauce and season to taste.
- Serve with roast lamb, potatoes and spring vegetables.
- 1 litre Macphie Red Wine Sauce
- 200g chopped shallots
- 10g fresh rosemary
- Salt and pepper
- Roasted leg of lamb