Roast Lamb with Olive Tapenade

Preheat oven to 180 degrees

• 2kg lamb leg

Place lamb leg in baking dish, pour 1 cup of water over base of dish

• 1/3 cup maple syrup
• 1 1/2 tbs balsamic vinegar glaze

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

• 1 bunch parsley
• 230g jar pitted sicilian olives

Finely chop parsley and pitted sicilian olives

• 1 small lemon juice
• 1/2 cup olive oil

Combine parsley, olives, lemon juice and olive oil. Season with pepper.

Top lamb with olive tapenade.