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Arrange the brownies in the base of a trifle bowl. Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt.
Seal into a large food bag or non-metallic container and chill overnight or at least for a few hrs.
. Drizzle over 100ml reserved liquid. Let the lamb sit at room temperature for 1 hr before roasting. Drain the jars of cherries reserving the liquid and scatter over the brownies.
Heat oven to 220C200C. Slash the lamb several times on both sides then massage the marinade all over it.
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