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Phone - (02) 6033 6000
Mon - Sat: 10am to 5pm
Sun: 10am - 4pm

Closed Good Friday & Christmas Day
Private tasting & bus group by appointment.

Campbells Wines
4603 Murray Valley Highway, PO Box 44, Rutherglen, Victoria 3685, AUSTRALIA

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Campbells Winery

(02) 6033 6000

4603 Murray Valley Highway Rutherglen Victoria 3685

Get directions

Cellar Door

Monday – Saturday 10am – 5pm
Sunday 10am – 4pm

Closed Good Friday & Christmas Day. Private tasting & bus group by appointment.

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Rosemary Salt Dusted Rack Of Lamb

Best paired with our Cabernets. 

There is only one thing better than a beautifully roasted rack of lamb, that’s a a roasted rack of lamb accompanied by a glass of our delicous Cabenets. This simple 4 ingredient recipe is a delicious way to end your day. This dish is made to be shared around with friends, but we won’t mind if you keep it as your own special secret. 



  • 2 x 8-boned French lamb racks (you can ask your butcher to French trim your lamb racks)

  • 2 heaped tsp finely chopped fresh rosemary

  • 2 tsp fine sea salt

  • 100ml olive oil


Step 1: Preheat your oven to 200C. Mix the rosemary and sea salt together and lightly season the lamb racks with half the sea salt and rosemary.

Step 2: Heat a heavy-based frying pan on the stove until hot. Add a drizzle of olive oil and place the lamb racks in the hot pan and sear all the sides. Once well coloured, remove the lamb racks and place on a cake rack in a roasting tray.

Step 3: Roast the lamb in the oven for about 20-25 minutes. This should produce a medium rare to medium lamb rack. Remove from the oven, season with the remaining rosemary salt and drizzle with the remaining olive oil. Allow to rest for 10 minutes before serving. Place the lamb racks on a platter and garnish with fresh rosemary sprigs if available.

We’d suggest serving with roasted vegetables and your favourite gravy, and of course, a glass of wine.


Recipe Inspired by Good Food.