Ingredients

• 2garlic cloves, chopped
• 2 tbsroughly chopped rosemary
• 1/4cup olive oil
• 1.2kg lamb shoulder, boned, trimmed
• 2red capsicums, seeded, cut into quarters
• 2 punnetscherry tomatoes
• 2 bunches asparagus, trimmed
• ½ cuppine nuts, toasted
• 50gunsalted butter
• 1lemon, juiced

Method

• Combine the garlic, rosemary, oregano and olive oil in a large shallow dish. Stir well to combine. Add lamb and turn to coat in marinade. Cover and refrigerate for 30 minutes.
• Heat BBQ grill plate over high heat. Grill capsicum, skin side down for 10-12 minutes or until skin is blistered and blackened. Remove and allow to cool. Peel skin from capsicum. Cut flesh into thin strips.
• Heat BBQ hot plate over high heat. Cook lamb for 8-10 minutes on each side for medium rare or until cooked to your liking. Cover and rest for 10 minutes.
• Meanwhile, reduce grill plate heat to medium. Add tomatoes and asparagus. Cook tomatoes for 2-3 minutes or until tender and cook asparagus for 2-3 minutes or until cooked to your liking.
• Heat a frying pan over medium-high heat. Add the pine nuts and cook, stirring occasionally, for 3-4 minutes or until toasted. Remove and set aside. Add butter and lemon juice to the pan, stirring until butter has melted.
• To serve, arrange roasted vegetables on a plate, top with sliced lamb. Drizzle with butter sauce and scatter with pine nuts.