INGREDIENTS
2kg
lamb leg, butterflied out and trimmed of visible fat and thickest part, scored with a
knife.
Marinade
3 cloves garlic, crushed
2 tablespoons fresh rosemary leaves (or substitute 1 tablespoon dried rosemary leaves)
salt
pepper
3 tablespoons olive oil (or more, as required)
White bean pure
1.2kg (3 x 400g) canned Cannellini beans, drained
1 tablespoon virgin olive oil
lemon juice, to taste (about 1 tablespoon)
cracked black pepper
salt
Chargrilled Vegetable Stacks
1 eggplant, cut in 12 rounds
4 ripe tomatoes, cut in 12 rounds
4 zucchini, sliced
1 tablespoon olive oil
freshly ground black pepper
salt, to season
The Fan's Special Tomato Sauce
1 tablespoon oil
1 onion
1 clove garlic, crushed
500g ripe tomatoes, roughly chopped
Fresh herbs, to taste
salt
pepper
1 tablespoon red wine vinegar
2 tablespoons tomato sauce
METHOD
Mix marinade ingredients well and rub all over meat — leave for 30 minutes to one hour.
Place lamb onto pre-heated
barbeque and sear on both sides. Turn barbecue down, and cook for 30 minutes, turning once. Keep the BBQ lid down during this stage. Chargrill the vegetable slices on the barbecue in the last 10 minutes of meat cooking time, turning once.
Allow meat to rest, covered, in a warm place for 20 minutes before carving.
White bean puree: Drain beans and place in large saucepan. Heat through for 4-6 minutes, then mash with a potato masher, adding the olive oil, lemon juice and seasoning to taste.
Fan's Tomato sauce: Fry the onions and garlic in the oil for 3-4 minutes. Add in the tomatoes and cook for 20 minutes, stirring occasionally, until the tomatoes are thick and syrupy. Season with salt and pepper and add in the red vine vinegar and tomato sauce. Bring to the boil and cook for 5 minutes to reduce a little. Season with herbs and more salt and pepper if required, to taste. Serve with the lamb
• For more top BBQ recipes, check out ninemsn's Recipe Finder.
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