• 1 litre Macphie Red Wine Sauce
  • 200g chopped shallots
  • 10g fresh rosemary
  • Salt and pepper
  • Roasted leg of lamb


Makes 20 portions

  1. Lightly fry the chopped shallots in a small amount of olive oil.
  2. Add the Macphie Red Wine Sauce.
  3. Add the chopped, fresh rosemary to the sauce and season to taste.
  4. Serve with roast lamb, potatoes and spring vegetables.

Products used