Make the most of this mild spring weather by firing up the barbecue to cook Trinity’s BBQ Leg of Salt Marsh Lamb, this recipe comes courtesy of classically -trained Chef and Restaurateur, Adam Byatt. When Adam is not writing about food or full -filling numerous TV engagements, he is creating simple, yet refined dishes.
Adam’s carefully, crafted menu can be sampled at both of his restaurants; Trinity situated in Clapham Old Town and Bistro Union, described as a ‘quintessentially British neighbourhood bistro’ also located in Clapham.
Between visits try making this delicious spring recipe.
1 Salt Marsh leg of lamb approx 5kg
3 bunches of monk’s beard (which is a vegetable similar to samphire)
1 Bunch Coriander
1 Bunch Mint
1 Bunch Parsley
250g Smoked Anchovies (available from Brindisa)
If you cannot find smoke anchovies, use the silver anchovies, which are a cheaper and more widely available.
1 Fresh Red Chilli
1 Head of garlic, or 10 cloves, peeled and kept whole
3 Egg Yolks
30g Dijon Mustard
1 Lemon, juiced and zested
1ltr Olive Oil
Score the leg of lamb lightly on the outside, and allow it to sit outside to come to temperature before you cook it on the barbecue.
You need to make the salsa verde by picking the coriander, mint and parsley, and placing onto a large chopping board. Chop together roughly with a knife, before adding half of the anchovies, the red chilli, and a clove of garlic to the herbs. Continue chopping until all of the ingredients become fine and pasty, before adding into that 150ml of the olive oil. Chop the olive oil into the herb mixture until a paste is formed, season lightly with salt and pepper and reserve for later.
Take half of that Salsa Verde and rub it into the scored lamb so that it penetrates into the meat.
For the Bagna Cauda, put the remaining anchovies into a pan with the milk, all of the remaining peeled cloves of garlic, and place onto a low heat to simmer. Simmer this until the milk is reduced to virtually nothing, and the pan is now nearly dry. Allow this to cool before transferring this to a magimix and blend well until the anchovies, garlic and milk residue have all turned into a purée.
Add to this 3 egg yolks and 30g Dijon Mustard. Blend in the magimix until smooth, add the juice and zest of a whole lemon, and season with salt and pepper.
Slowly add 450ml Olive Oil to the mixture. This will emulsify like a mayonnaise, but will also have a creamy consistency because of the milk.
For the monk’s beard, trim the roots off the monk’s beard, making sure there’s no red part (which is quite bitter). Boil 5 liters of salted water really well and drop the monks beard into the salted water for 30 seconds. Remove from the water, and refresh over ice.
To cook the lamb, simply light a barbecue, add charcoal and some fresh wood and allow the flames to dissipate. Over a high stem, so that the lamb is in no way near contact with the flames, place the lamb over the barbecue. This will take 2 hours 45 minutes, slowly turning every 10 minutes so that the lamb caramelises all over.
Continue to season the lamb and baste it with some of the excess salsa verde until cooked. You’ll know when the lamb is cooked by adding a spike to the centre of the lamb and it will have reached 45°C in the middle—which is medium, or pink for lamb.
To finish the dish, allow the lamb to rest once it is cooked for at least 45 minutes. Slice it very thinly and place it onto a plate. It should just be warm, the lamb doesn’t need to be hot.
Gently warm the monk’s beard with a little bit of olive oil and some salt and pepper, and rest that over the top of the lamb. Place some fresh anchovies over the top with a spoonful of the remaining salsa verde, before dressing the whole dish with lashings of Bagna Cauda (the anchovy mayonnaise).