Cut the top from the garlic, coat in olive oil and season with Maldon salt, wrap securely in tin foil and place on a low heat.
Cut the potatoes hasselback-style, place in a roasting tray and cover with the butter and season lightly. Place on the barbecue on a low heat.
Season the lamb with Maldon salt and cook on the sear grate on a medium heat.
To create the Salsa Verde: combine the chopped herbs, the nasturtium, mustard, and olive oil and lightly season with Maldon salt.
Turn the lamb, coating the cooked side with the Verde. Once the lamb hits 47°C internally with your Weber Connect, remove from the barbecue. Coat again with the Verde and allow to rest for fifteen minutes.
Remove the potatoes and garlic from the barbecue one roasted and soft.
Carve the lamb, add more of the Verde, a good sprinkle of Maldon salt and serve alongside the garlic and potatoes.
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