Ingredients

Method

2 Kg of lamb 

Preheat the oven to 190o C. Wipe the lamb with a damp cloth. Pierce the meat in several places with a small knife. Sprinkle the lemon juice over it and set aside. Mix the herbs, butter, lemon peel and seasoning together. 

Place the lamb on the rack of a roasting pan and rub with the butter mixture. Cover with a foil and roast for 45 minutes. Remove from the oven and put onions, garlic and stock in the roasting pan. Place the roasting rack and lamb over the vegetables. Drizzle it with olive oil and roast, covered, for 30 more minutes. 

Remove the foil and roast again for another 30 minutes. Allow to rest for 10 to 15 minutes before carving Serve with boiled potatoes and green salad.

Juice of 1 lemon

30 ml parsley, finely chopped 

30 ml rosemary, finely chopped 

125 ml butter, softened

15 ml lemon peel, finely grated 

500 gm pearl onions

12 cloves garlic, unpeeled

125 ml chicken stock 

olive oil

Ingredients

Icing

100 ml milk

75 gm butter

125 gm soft butter

2 tsp orange peel, grated 

5 tbsp icing sugar

300 ml icing sugar

150 gm dark, plain chocolate

6 egg yolks

125gm peanuts, chopped

Method

3 tbsp plain flour

Beat the butter and sugar. Add the egg yolks, one at a time. Combine the peanuts, flour and baking powder and stir into the butter mixture. Carefully fold in the egg whites. Pour half the mixture into a small well greased and floured roasting tin. Bake at 175o C for 15 to 20 minutes. 

Remove the cake from the oven and allow to cool for approximately 15 minutes. Spread the raspberry preserve over, and on top of it, the remaining cake mixture. Bake for another 20 minutes. Stir butter and sugar for icing in a saucepan. Mix in the milk and orange peel. Add the broken chocolate. Heat until the chocolate melts, stirring all the time. Allow icing to cool. Spread the cold cake with the icing. Allow to set. 

Cut into squares and place in small paper cups. Garnish with a grape or kiwi slice.

1 tbsp baking powder

6 egg whites, stiffly beaten

 Filling

200 ml raspberry preserve 

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