We didn't stop with the lamb. Seasonal and local strawberries were used to make an oustanding dessert. Strawberry semifreddo with almond crunch topping, strawberries (again) salsa and chocolate sauce. A semifreddo is a great way to make a sort of easy ice cream. We used a Swiss meringue instead of an Italian one. Which means you don't have to monitor the temperature of the sugar. Time consuming and messy.... We did make a custard with the yolks and stirred in the crushed strawberries to cool it off. The Swiss meringue was folded into the strawberries and then frozen. It took a poll to decide whether we'd put the almond crunch on top or below the semifreddo. But after freezing the semifreddo in a bottomless spring form pan we decided to put the crunch on top. I thought it would be more elegant and look less like a tart and make for a more unusual looking dessert. Chopping up more of those strawberries and tossing them with a chiffonade of mint and triple sec made for an excellent "salsa". The chocolate sauce was easy. Melt chopped chocolate, butter and corn syrup for a shiny chocolaty masterpiece.