Barbecued Lamb with Rosemary Chilli Sauce

2 trimmed lamb backstraps (approx 250-300g each), at room temperature salt and ground black pepper to season
1 tbsp Essential Cuisine Basil Pesto
2 tbsp lemon juice
1 red and 1 yellow pepper, cut into thin (1cm) strips
2 tbsp olive oil
300-350g pumpkin, cut into thin (1cm) wedges, skin on

Rosemary Chili Sauce:
250g Essential Cuisine Lamb Jus
4 tsp brown sugar
2 tbsp balsamic vinegar
1/2-1 tsp finely chopped red chilli, to taste
1/2 tsp finely chopped rosemary or thyme
Salt and ground black pepper to taste

To prepare lamb:
Rub salt and pepper into the lamb and place in a bowl. Mix the Essential Cuisine Basil Pesto and lemon juice together to combine and rub into the lamb. Cover and marinate for an hour or for up to 8 hours in the fridge.

Heat a barbecue hot plate or grill to high. Grill the lamb until medium rare, about 2 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, lightly oil (1 tbsp) and season the pumpkin wedges with salt and pepper. Grill for 2 minutes each side, or until cooked through. When the pumpkin is half cooked, add the peppers, turning frequently until they are slightly softened and starting to char.

To prepare sauce:
Place the Essential Cuisine Lamb Jus in a small saucepan with brown sugar, balsamic vinegar, chopped chilli and rosemary. Simmer over medium heat until it the mixture is quite thick and glossy, 15- 20 minutes. Season to taste. (Makes 130-140ml of sauce. It can be made ahead of time, kept in the fridge for weeks and reheated on serving.)

To serve:
Divide the peppers and pumpkin between four serving plates. Angle slice the lamb and divide between the plates. Finish by spooning hot sauce around the plates.