Take the boned leg and trim into a neat rectangle making sure that the meat has equal thickness.
Strip the rosemary and thyme and chop with the garlic and make into a paste with extra virgin olive oil.
Massage the leg with the herbs and garlic and leave at room temperature for 30 minutes. This can be done hours in advance but left in the refrigerator.
Heat the charcoal to highest possible temperature. Making sure the skin side is well covered with olive oil, leave skin side first on the barbecue for 2 or 3 minutes to caramelise the skin.
Move to a cooler part of the grill for the following 7 minutes cooking, turning several times from side to side so it doesn’t burn too much.
Take off the grill and put into a dish and add 4 tablespoons of extra virgin olive oil, 2 tablespoons verjuice, the chopped parsley and olives to the resting meat.
Rest for 15 minutes. If kept near the warm stove place a very loose cover over it, it will keep temperature.
Whilst the lamb is resting, place the red capsicum pate into either a steamer or microwave to warm through.
Carve the meat in thick slices, add the warm pate and spoon over the lamb juice mingled with the olive and parsley vinaigrette during the resting.