Let’s Start!

1. Whisk the brown sugar, lemon pepper, paprika and olive oil in a bowl until well combined. Use 1 tbs to lightly brush all over the lamb. Cover the lamb and refrigerate for 1 hour if time permits
2. Juice 1 lemon and cut the other into wedges. Add the lemon juice to the remaining spice mixture, then add the mushrooms and stir to coat. Cover and set aside for 15 minutes
3. Meanwhile, microwave or blanch beans until bright green and just tender, then refresh in iced water. Drain well and pat dry with paper towel
4. Preheat barbecue plate on medium-high heat. Barbecue the lamb for 4 minutes each side, basting with the marinade, for medium or until cooked to your liking. Transfer to a plate, cover and allow to rest for 10 minutes
5. Barbecue the mushrooms and lemon wedges in batches for 2-3 minutes each side until tender
6. Slice the lamb and arrange on plates with the mushrooms and beans. Scatter over the mint and macadamia nuts. Serve with a barbecue lemon wedge and crusty bread

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