Barbecued Lamb with Rosemary Chilli Sauce

• 3 trimmed lamb backstraps (approx 250-300g each), at room temperature ( or use any tender lamb cut)
• salt and ground black pepper
• 2 tbsp Basil Pesto
• 2 tbsp lemon juice
• 1 red and 1 yellow capsicum, quartered, seeds and pith removed
• 600g pumpkin, skin on, cut into thin (1cm) wedges
• 200g baby carrots, trimmed and washed
• 2 tbsp olive oil

Rosemary chilli sauce:

• 1 cup Lamb Jus
• 4 tsp brown sugar
• 2 tbsp balsamic vinegar
• ½-1 tsp finely chopped red chilli, to taste
• ½ tsp finely chopped rosemary or thyme
• salt and ground pepper, to taste

To prepare lamb, place lamb in a shallow dish and season well with salt and pepper. Mix the pesto and lemon juice together and rub into the lamb. Leave to marinate on the bench for up to an hour or cover and marinate for up to 8 hours in the fridge.Heat a barbecue hot plate or grill to high. Grill the lamb until medium rare, about 5 minutes each side, or until cooked to your liking. Remove lamb onto a platter and rest for 5-10 minutes before slicing.

While meat cooks, season the capsicums, pumpkin wedges and carrots with salt and pepper and toss with oil to lightly coat. Grill for 5 minutes each side, or until cooked through and just starting to char.To prepare the sauce, place the lamb jus in a small saucepan with brown sugar, balsamic vinegar, chopped chilli and rosemary. Bring to a boil and cook over high heat for about 5 minutes until mixture has reduced by about one third and is thick and glossy. Season to taste.

Sauce can be made ahead of time, kept in the fridge for weeks and reheated on serving.To serve, angle slice the lamb and place on a platter with grilled vegetables. Spoon over Rosemary Chilli Sauce. Accompany with a fresh green salad, warmed flatbreads and sour cream.