Butterfly Lamb Leg with Salsa Verde, Fire Potatoes and Baked Whole Garlic by Adam Byatt

  • People

    Serves 4

  • Prep Time

    15 min.

  • Cooking Time

    30 min.

  • BBQ Temperature

    220 - 240°C

  • Method



the Ingredients

Lamb 02
  • 1 Leg of Lamb (butchered butterfly)
  • 4 Heads Wet Garlic
  • 10 Large Charlotte Potatoes
  • 150g Butter
  • Maldon Salt

For the Salsa Verde

  • ½ Bunch Parsley
  • ½ Bunch Lovage
  • ½ Bunch Mint
  • 10g Dried Jasmine
  • 5g Dried Lavender
  • 30 Nasturtium Leaves
  • 1 Tsp English Mustard
  • Olive Oil

Special Equipment

  • Weber Crafted Sear Grate
  • Weber Connect


  • 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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