Fig Balsamic Glazed Roast Leg of Lamb

6 Lbs Leg of Lamb
2-3 garlic cloves, peeled and sliced
A few sprigs of rosemary
3-4 Tbsp Ultra Premium EVOO
Salt and fresh black pepper
1/2 pint water or white wine
200 ml Mission Fig Balsamic Vinegar

Pre-heat oven to 445 degrees.
Trim excess fat from Lamb, then using a sharp knife insert slivers of garlic and a few rosemary leaves.
Place in roasting pan and drizzle with EVOO. Season with salt and pepper then pour water/wine in to pan.
Place Lamb into preheated oven and cook for 15 minutes. Baste the meat well and turn the heat down to 395 degrees and continue to cook, basting often.
Pink lamb will need about 1 hour 40 minutes, or if you prefer your lamb more well done cook for about 2 hours.
Meanwhile, place the Fig Balsamic in a small saucepan and simmer it until it has reduced by about 2/3.
The vinegar should become quite thick and sticky.
About 30 minutes before the meat is cooked, brush the vinegar over the meat, continue cooking, brushing about twice more with the balsamic. Remove meat from the oven and allow to sit in a warm place for 15 minutes before serving.
Serves 6-8