Barbecue Butterflied Lamb & Capsicums with Butter Bean Purée

A butterflied leg of lamb is an ideal cut for fuss-free entertaining. I like to think of this creamy butter bean purée as a summertime alternative to mashed potatoes.

700–900g butterflied leg of lamb

3-4 tablespoons pomegranate molasses

2 red capsicums, core and seeds removed,

thickly sliced

2 yellow capsicums, core and seeds removed,

thickly sliced

BUTTER BEAN PURÉE

400g can butter beans, rinsed and drained 2 cloves garlic, chopped

¼ cup extra virgin olive oil

TO SERVE

¼ cup fresh Italian parsley ¼ cup fresh mint leaves

Preheat a barbecue to medium-high. Season lamb with salt and pepper and rub all over with pomegranate molasses. Place lamb on the oiled barbecue grate and cook for 5 minutes on each side.

Reduce heat to medium-low, cover lamb and cook for 5-6 minutes more on each side (depending on size and thickness of the meat) for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil, and leave to rest for 15 minutes.

While the lamb is resting, brush the capsicum slices with olive oil and season with salt and pepper. Cook on the barbecue for 2-3 minutes on each side or until charred and tender.

Purée: Place the beans and garlic in the bowl of a food processor. Process to chop, then with the motor running gradually add the oil in a thin stream until the mixture forms a smooth paste. Season well with salt and pepper and pulse to combine.

To serve, thickly slice the lamb across the grain and place on a serving platter surrounded by the capsicums. Scatter with mint and parsley and serve with butter bean purée on the side. Serves 6-8