Shallot, red wine and rosemary sauce
1 litre Macphie Red Wine Sauce
200g chopped shallots
10g fresh rosemary
Salt and pepper
Roasted leg of lamb
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.