Blend the bouillon, raspberries, jam, and vinegar in a food processor until smooth.
Sear the lamb in a hot frying pan on all sides until lightly browned.
Pierce the meat with a knife and coat thoroughly in the raspberry marinade.
Cover and marinate the lamb in the refrigerator for at least 12 hours.
Preheat the oven to 175°C.
Remove lamb from marinade and pat dry with kitchen roll.
Place lamb on a rack over a roasting tin and roast for 60 to 75 minutes.
Boil the remaining marinade with rosemary in a saucepan until reduced by one-third.
Carve the lamb into cutlets and serve with the reduced sauce and vegetables.