Grilled leg lamb - Better Homes & Gardens Australia

Ingredients

• 1kg piece butterflied lamb leg, cut into 6 equal pieces
• 2 Tbsp robust extra virgin olive oil, plus extra 1 Tbsp, and extra, to garnish
• 1 Tbsp finely chopped rosemary
• Finely grated zest and juice of 1 lemon
• Sea-salt flakes and freshly ground black pepper, to season
• 1 brown onion, finely diced
• 2 cloves garlic, minced
• 2 celery sticks, finely diced
• 1 carrot, finely diced
• 3 rashers rindless middle bacon, sliced thinly into batons
• 2 tsp smoked paprika
• Pinch dried chilli flakes
• 2 x 400g cans butter beans, drained, rinsed
• 125ml white wine
• 2 Tbsp smoky barbecue sauce
• Grilled lemon wedges, to serve
• Green olive pesto 230g pitted Sicilian green olives, finely chopped
• ¼ cup finely chopped flat-leaf parsley leaves
• 3 Tbsp robust extra virgin olive oil
• ½ tsp very finely chopped rosemary leaves