Summer 2022

Adam Byatt x Weber’s Butterfly lamb leg with English garden salsa Verde, fire potatoes and baked whole garlic

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4 Heads Wet Garlic

1 Leg of Lamb (butchered butterfly)

10 Large Charlotte Potatoes

½ Bunch Parsley

½ Bunch Lovage

½ Bunch Mint

10g Dried Jasmine

5g Dried Lavender

30 Nasturtium Leaves

1 Tsp English Mustard

Olive Oil

Maldon Salt

150g Butter


British lamb is such a beautiful product, incredible when barbecued. If you’re unsure how to butterfly the meat, consult your butcher. Today, I’ll be cooking on the Weber Genesis barbecue and I’m going to be using the Weber crafted Sear Grate which is perfect for larger cuts’.

  1. Cut the top from the garlic, coat in olive oil and season with Maldon Salt, wrap securely and place on a low heat.
  2. Cut the potatoes Hasselback-style, place in a tray and cover with the butter and season lightly.
  3. Season the lamb with Maldon Salt and cook on a medium heat.
  4. Combine the chopped herbs, the nasturtium, mustard, and olive oil and lightly season with Maldon Salt.
  5. Turn the lamb, coating the cooked side with the Verde. Once the lamb hits 47 degrees on the display, remove from the BBQ, coat again and allow to rest for fifteen minutes.
  6. Carve the lamb, add more of the verde, a good sprinkle of Maldon Salt and serve alongside the garlic and potatoes… Lovely.
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