Mediterranean Lamb with Damson Pâté

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 130 g Damson & Plum Fruit Pâté.
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.

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