Lamb & Cherry Salad

Lamb: Pre-heat oven to 266°F. Scatter onions and garlic on the bottom of a roasting dish. Place the lamb leg on top and spread the butter all over the lamb.

Sprinkle with rosemary, sea salt, pepper and pour over stock and water. Cover with foil. Slow roast for 4-5 hours.

Remove lamb from oven and increase temperature to 392 deg F. Reglaze the lamb, then pour off the stock into a bowl (save for another recipe). Place into oven for 10-15 minutes until the skin is crisp. Leave to cool.

Parsnips: Peel skin off the parsnip and shave thin slices using a potato peeler. Heat the oil in a non-stick frypan and quickly fry parsnip until lightly golden and crisp around the edges. Drain on paper towel, sprinkle with salt and leave to cool.

Cherry glaze: Put red wine, honey and balsamic vinegar in a saucepan and simmer until reduced by half. Add cherries and cook for 3-4 minutes. Remove cherries with a slotted spoon and continue to reduce liquid until the consistency of a light syrup. Take off the heat and stir in butter a little at a time. Add the cherries back and season. Cool for 10 minutes.

To assemble: On a large platter or chopping board, arrange the spinach and mint leaves into a wreath shape. Break the lamb into chunks and place around on the leaves. Add the feta, snow peas and parsnip slices. Spoon the cherry glaze onto the lamb. Sprinkle with pomegranate. Season and serve.