Roast Lamb with Olive Tapenade
Ingredients
2kg lamb leg
1/3 cup maple syrup
1 1/2 tbs balsamic vinegar glaze
1 bunch parsley
230g jar pitted sicilian olives
1 small lemon juice
1/2 cup olive oil
Directions
Preheat oven to 180 degrees
Place lamb leg in baking dish, pour 1 cup of water over base of dish
Combine maple syrup and balsamic vinegar glaze in bowl.
Baste lamb with one-third of maple glaze.
Bake for 15 mins or until lamb starts to brown
Reduce oven to 160 degrees, bake lamb, basting every 15 mins for 1-2 hours
Finely chop parsley and pitted sicilian olives
Combine parsley, olives, lemon juice and olive oil. Season with pepper.
Top lamb with olive tapenade.