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Mediterranean Lamb with Damson Pate

  1. Roast your favourite cut of lamb in your usual way.
  2. Skim fat.
  3. Reserve any juices (reduced as necessary), and make (up to 2 cups for a roast leg) with water and dry white wine.
  4. Melt in 130g Damson and Plum Fruit Pate.
  5. Add 1 cup or more of mixed chopped walnut, almonds, sultanas and currants (we like more!) .
  6. Season with cinnamon, allspice or nutmeg to taste.