Levelled Up Roast Lamb Rack

• Ingredients
• 2.5kg deboned leg of lamb
• 100ml Telegraph Hill Balsamic drizzle
• 40ml Telegraph Hill Extra Virgin Olive Oil (or flavoured oils) 
• 8 sprays of Telegraph Hill Manuka Smoke Spray (add more to taste after cooking)
• 500ml chicken or beef stock
• 1 onion
• 1 head of garlic
• Fresh herbs (Rosemary, bay leaves, thyme)
• Good quality flaky salt 
• Burnt orange Telegraph Hill olives

Method:

1. Preheat the oven to 200°C
2. Chop the onion and garlic (you can leave the garlic unpeeled for extra flavour)
3. Massage the lamb with Telegraph Hill Extra Virgin Olive Oil and Balsamic Drizzle, then place it in a roasting pan.
4. Add chicken or beef stock, chopped onion, garlic and herbs to the pan. 
5. Roast uncoverd for 30 minutes, then cover with foil and reduce the oven temperature.
6. Cook for an additional 1 hour, covered. Remove the foil, add the Burnt Orange Telegraph Hill olives, and roast for another 20 minutes or until the meat is tender.
7. For a rich sauce, strain and reduce the cooking liquid in a pot. 
8. Serve your lamb with Olive Oil, roasted new potatoes, carrots and a fresh salad.