7cm piece ginger, peeled, finely grated
1 Tbsp freshly ground black pepper
2 tsp fine salt
1 cup extra virgin olive oil
1.3kg easy-carve lamb leg
2 red capsicums
Cooking oil spray, to grease
2 bunches asparagus, trimmed
4 medium waxy potatoes, peeled, quartered
1⁄2 cup almond meal
1⁄2 cup finely grated pecorino
3 cloves garlic, crushed
Sea-salt flakes, to season
1 cup white wine
1⁄4 cup caster sugar
1 Tbsp white wine vinegar
2 bunches mint, leaves picked
Pinch chilli powder
Baby mint leaves, to serve
Edible flowers, to serve
Preheat oven to 180°C. Preheat lidded barbecue to medium-high. Put a wire rack in a large roasting pan. Combine ginger, black pepper, salt and 1 Tbsp of the extra virgin olive oil in a bowl. Rub on lamb leg and into cavity. Grill lamb for 12 minutes or until lightly charred on all sides. Transfer to prepared pan and cook in oven for 45 minutes for medium rare, or to your liking. Set aside for 10 minutes to rest.
Meanwhile, spray capsicums with oil and grill for 15 minutes. Transfer to a bowl and cover with plastic wrap. When cool, remove skin and seeds.
Grill asparagus for 5 minutes or until charred on all sides. Transfer to a plate and cover with foil to keep warm.
Put potatoes in a medium saucepan and cover with water. Bring to the boil over a high heat, then reduce heat to medium and simmer for 15 minutes or until tender. Drain. Put potatoes and capsicums in the bowl of a food processor and pulse until smooth mash forms. Transfer to a bowl and add almond meal, pecorino and garlic. Beat in 1⁄2 cup of the olive oil. Season with salt and cover to keep warm.
Put wine, sugar and vinegar in a small saucepan and bring to the boil over a high heat. Reduce heat to low and simmer for 10 minutes or until mixture is reduced by half. Set aside for 10 minutes to cool. Transfer to the bowl of a small food processor. Add mint, chilli powder and remaining olive oil. Process until a thick sauce forms. Season with salt.
Spoon capsicum mash onto serving plates. Add grilled asparagus and top with sliced lamb. Serve drizzled with mint sauce and scattered with mint leaves and edible flowers.