Roasted lamb with cashew and raisin

1. Sear rolled shoulder/saddle of lamb until brown on all sides, while sweating thinly sliced red onion in the same pan until soft.

2. On piece of baking paper, place a handful of chopped cashew nut and raisin, put seared lamb on top, sprinkle salt, black pepper, a couple tbsp of soya sauce and liqueur on lamb.

3. Twist baking paper to wrap up well, bake at 180˚C, around 15 minutes per 500gm meat.