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    Balsamic-Glazed Lamb With Green Olive Tapenade

    Fresh Ideas ImageFresh Ideas
    Balsamic-Glazed Lamb With Green Olive Tapenade
    Preparation time is 15minutes
    Cook time is 1hours 15minutes
    Total time is 1hours 30minutes
    Serve is for 8 people
    Estimated cost per serve is 5.51 dollar
    Difficulty level: 2 out of 4

    8 Ingredients

    Number of servings
    8
    • 2kilograms lamb leg roast
    • 1/3 cup maple syrup
    • 1 1/2tablespoons Woolworths balsamic vinegar glaze
    • 1 bunch continental parsley, leaves picked
    • 230grams pitted Sicilian olives, drained, finely chopped
    • 2tablespoons drained capers, finely chopped
    • 1/2 cup Woolworths extra virgin olive oil
    • 1 small lemon, juiced

    Nutrition per serving

    Protein
    49.5grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Description

    This maple and balsamic-glazed roast leg of lamb will become the centre of attention this Christmas. Colourful and cooked to perfection, is it any wonder?
    Instruction tip
    Tip:
    Got leftovers? Make an epic lamb toastie with hummus, spinach, tomato and crumbled feta.

    Method

    Step 1 of 4

    Preheat oven to 200°C/180°C fan-forced. Place lamb in a baking dish. Pour 1 cup water over base of dish. Combine maple syrup and glaze in a small bowl. Baste lamb with one third of the maple glaze. Bake for 15 minutes or until lamb starts to brown.

    Step 2 of 4

    Reduce oven to 180°C/160°C fan-forced. Bake lamb, basting with remaining maple glaze every 15 minutes, for 1 hour for medium or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 10 minutes

    Step 3 of 4

    Meanwhile, reserve a few parsley leaves. Finely chop remaining parsley. Combine chopped parsley, olives, capers, oil and lemon juice in a small bowl. Season with pepper.

    Step 4 of 4

    Top lamb with a little of the olive tapenade and scatter over reserved parsley leaves. Serve with remaining olive tapenade.

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