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
Put lamb, Extra Virgin Olive Oil, rosemary and lemon zest and juice in a large zip-lock bag. Season and massage to coat. Refrigerate overnight. Soak bamboo skewers overnight (or you can use metal skewers).
To make green olive pesto, combine all ingredients in a medium bowl. Cover with plastic wrap and refrigerate.
Skewer each piece of marinated lamb with 2 bamboo or metal skewers.
Preheat a barbecue grill plate or chargrill pan over a medium-high heat. Cook skewers, turning occasionally, for 20 minutes for medium-rare or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.
Meanwhile, heat extra 1 Tbsp Extra Virgin Olive Oil in a large frying pan over a medium heat. Add onion, garlic, celery and carrot. Cook for 8 minutes or until lightly browned. Transfer to a bowl.
Put bacon in the same pan and cook for 2 minutes or until browned. Return veg to pan along with paprika and chilli. Stir in butter beans, wine and barbecue sauce. Cook, stirring occasionally, for 10 minutes or until liquid has been absorbed. Season.
Drizzle Extra Virgin Olive Oil over lamb skewers. Serve on a bed of beans with pesto and lemon on the side. Garnish with parsley and extra rosemary.