Delicious Recipe by Adam Byatt

As Chef Patron of Trinity and Bistro Union restaurants in Clapham, Adam Byatt has won over the likes of London’s most ruthless critics. And for 2013 Adam has joined forces with Create in an exciting new relationship. Adam has designed a range of seasonal menus for Create, as well as offering his culinary expertise and presence at a selection of tastings and events. Here is one of his favourite summer recipes.

“As someone who is passionate about locally sourced food and using the best in British produce, I am excited to be in partnership with Create, whose approach to delicious food is based on sound traditional kitchen practices and totally in line with my way of thinking.”
Adam Byatt

Barbecued Leg of Lamb with Mint, Anchovy and Lemon Salsa Verde

Serves 4 to 5


1 bunch mint
1 bunch flat-leaf parsley
2 cloves garlic
2 unwaxed lemons
4 canned salted anchovy fillets
olive oil
sea salt
1 x 1.5kg butterflied leg of lamb


Pick the leaves from the mint and parsley. Peel the garlic. Grate the zest of the lemons and squeeze the juice. I recommend placing all these ingredients in a mortar and pestle, although you can use a blender as an alternative. Grind or blend them together with the anchovies, a good slug of olive oil and some salt.

Rub the mix vigorously into the lamb, on both the meat and skin sides. You can cook the lamb straight away, but ideally you should cover and marinate it in the fridge overnight.


1. If you have marinated the lamb in the fridge overnight, bring it to room temperature for about 30 minutes before cooking.

2. Get the barbecue going at full capacity, then place the lamb (marinade and all) skin-side down on the grid and cook for 12 minutes until golden brown. Turn the lamb over and cook on the other side until this is also golden brown, which should take another 10 minutes.

3. Pull the lamb to a cooler part of the barbecue and cook for a further 10 minutes. Remove and allow to rest for 10 minutes.

4. Slice the lamb into 10-12 pieces across the width of the meat, and serve with a minted new potato salad. Alternatively, ratatouille would work well as an accompaniment, or a simple and light salad of tomatoes and olives.