- 1.5 kg leg of lamb
- 5 Tbsp New Zealand Honey Co. manuka honey & blackcurrant jam
- 2 tsp salt
- 2 tsp pepper
- 3 Tbsp olive oil
- 4 medium onions, sliced
- 8 sprigs of fresh rosemary
- 2 cups liquid (water, juice or wine)
- 3 Tbsp balsamic vinegar
Pre heat oven to bake at 160 degrees celsius.
In a deep roasting dish, arrange the sliced onion and sprigs of rosemary. Pour on the liquid of choice.
Prepare the lamb roast by rubbing the New Zealand Honey Co. manuka honey & blackcurrant jam all over the roast. Sprinkle the roast with the salt and pepper. Place lamb leg on the bed of rosemary, and drizzle the olive oil on all over the meat.
Bake for 4 hours.
Take out of oven and rest for 20 minutes before carving.
Tip - This is beautiful eaten with steamed potatoes and seasonal vegetables, or served cold on platters, or in sandwiches.