Marinate 1,2 kg deboned leg of lamb overnight or for at least 1 hour in a mixture of 75 ml olive oil; the juice and rind of 1 lemon; 30 ml (2 tbsp) chopped fresh rosemary and 30 ml (2 tbsp) chopped fresh mint. Roast to your preference and serve with this cherry gremolata: combine 80 g Cecilia’s Farm Smoked Almonds, coarsely chopped; 80 g Cecilia’s Farm Whole Cherries; 30 ml (2 tbsp) olive oil with the zest of ½ a lemon and stir in 60 ml (a large handful) coarsely shredded mint leaves. Serve on baby spinach leaves.