1 lamb leg
¼ cup Telegraph Hill Manuka Smoke Infused Balsamic Drizzle
Telegraph Hill Extra Virgin Olive Oil
Leaves of 1 large rosemary sprig, finely chopped
Juice of ½ lemon 

Preheat your oven to 200℃ fan bake. Place the lamb leg into a large roasting dish, and pat dry with a paper towel.

In a small bowl, combine the Telegraph Hill Manuka Smoke Infused Balsamic Drizzle, a good glug of olive oil, rosemary and lemon juice. Season with salt and pepper, and stir until mixed.

Using a sharp knife, score the top of the lamb leg 4-5 times, then pour the sauce over and rub over the meat and into the scores until the lamb is completely coated.

Roast for around an hour and a half, if you like your lamb pink, basting with the cooking juices 2-3 times during the cooking time.

Once cooked, cover with foil and allow to rest for 30 minutes, then slice and serve whilst hot!

 Tip: make a quick pan gravy to serve with the lamb by deglazing the pan with hot water, then thickening with a cornflour slurry and seasoning to taste with salt, pepper and more balsamic as needed.